A Healthy, Hearty Bowl of Pasta

The perfect meal to follow a killer work out on a cold winter day? A healthy, warm pasta dish filled with flavor — and a ton of veggies too! This pasta primavera recipe is packed with green beans, zucchini, squash, carrots, and basil to fill your stomach, and re-fuel you. It's an easy recipe that works for lunch or dinner, so start cooking!

Pasta Primavera With Sun-Dried Tomatoes

Ingredients

- 8 ounces rotini twists or spiral pasta, whole-wheat if possible

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- 1/8 teaspoon red pepper flakes

- 1 cup fresh green beans, cut into 1-inch pieces

- 2 small zucchini, sliced

- 2 small squash, sliced

- 1 cup organic carrots, thinly sliced

- 1 medium red onion, cut into eights

- 1/4 cup chicken broth (go for broth in cardboard containers instead of cans)

- 1/4 cup fresh basil, lightly packed, chopped

- 1/2 cup oil-packed sun-dried tomatoes, chopped

- 1/4 cup Parmesan cheese, grated

- 1/4 cup fresh parsley, chopped

Preparation

Prepare pasta according to package directions; drain.

In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add green beans, zucchini, squash, carrots, and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.

Makes 4 servings

Prep Time: 5 mins
Cook Time: 25 mins
Total time: 30 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 300
Total Fat: 10.3 g
Cholesterol: 5 mg
Sodium: 265 mg
Total Carbohydrate: 44.3 g
Protein: 10.8 g