RECIPES

Pasta Primavera

Makes 4 servings

Ingredients

1 package pasta bites

1 red pepper, cut in bite sized pieces

1 yellow squash, sliced, then sliced in halves

1 (10 oz) package frozen broccoli, cauliflower and carrots (or substitute any other veggies you have on hand)

1 cup frozen peas (or canned)

12 cherry tomatoes, sliced in half lengthwise

½ onion, diced

½ tsp. minced garlic

1/3 cup Parmesan cheese, grated

1/3 cup ricotta cheese, part-skim

1 Tbsp. lemon juice, fresh or bottled

¼ tsp ground pepper

Tips*:

The ricotta cheese can be removed and replaced with 2 tablespoons of white wine vinegar and 1 tablespoon of olive oil.
You can use any leftover vegetables you have on-hand in this recipe.

Cook pasta according to package directions for al dente. Rinse with cold water and set aside.
In a microwave safe dish, combine the package frozen broccoli, cauliflower and carrots and the frozen peas. Add 1 tablespoon water, cover and microwave for 8 minutes.
In a large skillet, heat the oil, then add the onions, red pepper and garlic. Cook over medium heat until the onions are soft, 4-6 minutes.
Add the yellow squash and tomatoes and continue cooking until they begin to soften, 2-4 minutes.
Turn the heat to medium-high, and stir in the ricotta cheese and lemon juice. Allow the sauce to simmer until it begins to thicken, then stir in the parmesan cheese.
Reduce the heat to low, and add the peas, broccoli, cauliflower, carrots and cooked pasta.
Use tongs to gently toss until all of the ingredients are evenly coated in the sauce. Let simmer another 1-2 minutes then serve.

CALORIES

420

TOTAL FAT

10 g

SATURATED FAT

3.5 g

CHOLESTEROL

10 mg

SODIUM

310 mg

CARBOHYDRATES

64 g

SUGARS

12 g

PROTEIN

16g

CALCIUM

15%

IRON

80%

POTASSIUM

10%

ADDED SUGAR

0 g

FIBER

3 g

VITAMIN D