This quick and Easy Pasta and Pepper Primavera certainly lives up to its name. This recipe is perfect when crunched for time, as a bonus, each serving is loaded with fiber, protein and Vitamin C. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Cook pasta according to package directions.

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  • Meanwhile, in a large skillet, heat oil over medium heat. Add garlic (see Tips); cook and stir for 30 seconds. Add frozen vegetables. Cook and stir for 2 minutes. Add beans, white wine, lemon juice, thyme, salt, black pepper and crushed red pepper. Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat. Stir in butter.

  • Drain pasta. Add pasta to vegetable mixture in skillet. Toss gently to combine.

  • To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan shavings and lemon peel.

Tips

Tip: If you prefer to use fresh garlic, substitute 4 cloves garlic, minced.

Nutrition Facts

272 calories; 8.8 g total fat; 3.5 g saturated fat; 12 mg cholesterol; 410 mg sodium. 141 mg potassium; 36.8 g carbohydrates; 6.7 g fiber; 5 g sugar; 13.1 g protein; 810 IU vitamin a iu; 43 mg vitamin c; 1 mcg folate; 116 mg calcium; 2 mg iron; 6 mg magnesium;