Recipe Image

Easy Pasta and Pepper Primavera

  • 5 m
  • 20 m
Diabetic Living Magazine
“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.”


    • 4 ounces dried multigrain spaghetti
    • 1 tablespoon olive oil or canola oil
    • 2 teaspoons bottled minced garlic (see Tip)
    • 1 (16 ounce) package frozen peppers and onion or sugar snap stir-fry vegetables
    • 1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained
    • ¼ cup dry white wine or reduced-sodium vegetable broth
    • ½ teaspoon finely shredded lemon peel (set aside)
    • 1 tablespoon lemon juice
    • ½ teaspoon dried thyme, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon crushed red pepper
    • 1 tablespoon butter
    • 1 ounce Parmesan cheese, shaved


  • 1 Cook pasta according to package directions.
  • 2 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.
  • 3 Drain pasta. Add pasta to vegetable mixture in skillet. Toss gently to combine.
  • 4 To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan shavings and lemon peel.
  • Tip: If you prefer to use fresh garlic, substitute 4 cloves garlic, minced.
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