Spring Pasta Primavera

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	306
Total Fat	6 g
Saturated Fat	1 g
Sodium	46 mg
Total Carbohydrate	53 g
Dietary Fiber	4 g
Protein	10 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Pasta (eg, fettuccini, spaghetti)	4 ounces
Olive oil	2 teaspoons
Garlic clove, sliced	1
Yellow onion, diced	¼ cup
Small zucchini, sliced into 1 ½ inch long julienne strips	½
Orange bell pepper, sliced into 1 ½ inch long strips	½ (reserve other half for Stir-Fry)
Roma tomatoes, diced	3
Fresh basil, chopped	2 tablespoons
Parmesan cheese, grated	2 teaspoons

Directions
Cook pasta according to package directions, omitting salt and oil.
Heat olive oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté for 2-3 minutes, until fragrant. Add zucchini and bell pepper and sauté an additional 3-4 minutes.
Reduce heat to low and add the drained pasta to the skillet. Stir in the tomatoes and basil. Remove from heat and top with parmesan cheese.

Exchanges
2.5 starches; 3 vegetables; 1 fat

Side Suggestions: Whole Wheat Baguette

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