|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lightly sauteed veggies make this vegetarian whole wheat pasta primavera recipe nutritious and filling. It's made with bell pepper, poblano pepper, onion, garlic, tomato and fresh chopped cilantro and topped with a little grated hard cheese.
This is a great opportunity to experiment with a different hard Italian cheese than usual. If you're stopping by the grocery store, pick up an Asiago or Romano cheese to grate on top, or, if you're just looking for something you can make with what you have on hand, Parmesan cheese is also, of course, just fine.
Use whole wheat pasta to make this vegetarian pasta primavera dish a bit healthier, and you can always, of course, omit the cheese for a vegan pasta primavera recipe (or top it off with a little nutritional yeast instead, if you prefer).
This vegetarian whole wheat pasta primavera with vegetables recipe courtesy of The Wheat Foods Council.
- 1 cup diced bell pepper
- 1 cup diced poblano, pasilla or anaheim pepper
- 1 cup diced onion
- 2 cloves garlic, diced
- 1 cup tomato, diced
- Optional: 1/2 cup fresh cilantro
- 1/4 cup green onions, chopped (scallions)
- 8 ounces whole wheat pasta
- 2 tbsp olive oil
- 1/2 cup grated cheese (Asiago or Romano or even just Parmesan cheese)
Cook your whole wheat pasta according to the package directions; drain well, and set aside.
While the pasta is cooking, sautee the choped bell pepper, the poblana, pasilla or anaheim pepper, and the onion, garlic and tomatoes in one tablespoon olive oil until just soft, about 3 to 4 minutes. Be sure to use a large enough pan for this, since you'll be adding in all of the pasta next.
Add the cooked pasta and add the remaining extra tablespoon of olive oil. Stir for 2 minutes to disperse and mix until well combine and everything is heated through.
Remove from heat and pour into a serving bowl if you're using one, and sprinkle the cilantro, scallions, and cheese on top of the cooked pasta and veggies.
Servings: Makes six servings of whole wheat pasta primavera
Calories per serving: 236
Nutrition: One serving of this dish provides approximately: 236 calories; 6 g fat (4 g saturated); 17 mg cholesterol; 244 mg sodium; 37 g carbohydrates; 6 g fiber; 12 g protein; 36 mcg folate and 2 mg iron.