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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
5 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions.

    Advertisement
  • 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; protein 13.1g; carbohydrates 36.8g; dietary fiber 6.7g; sugars 4.8g; fat 8.8g; saturated fat 3.5g; cholesterol 12.5mg; vitamin a iu 810.1IU; vitamin c 42.5mg; folate 1.3mcg; calcium 116mg; iron 2.3mg; magnesium 5.5mg; potassium 140.9mg; sodium 410.2mg.
Advertisement
Advertisement