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


Recipe Summary

5 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions.

  • 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.


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

Nutrition Facts

272 calories; protein 13.1g 26% DV; carbohydrates 36.8g 12% DV; exchange other carbs 2.5; dietary fiber 6.7g 27% DV; sugars 4.8g; fat 8.8g 14% DV; saturated fat 3.5g 17% DV; cholesterol 12.5mg 4% DV; vitamin a iu 810.1IU 16% DV; vitamin c 42.5mg 71% DV; folate 1.3mcg; calcium 116mg 12% DV; iron 2.3mg 13% DV; magnesium 5.5mg 2% DV; potassium 140.9mg 4% DV; sodium 410.2mg 16% DV.