Pasta Primavera



  • 8 ounces dry whole-wheat spaghetti

  • 1 tablespoon olive oil

  • 1 teaspoon garlic, minced (about ½ clove)

  • 4 cups assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans

  • 1 15½-ounce can no-salt added diced tomatoes

  • 1 5½-ounce can low-sodium tomato juice

  • ¼ teaspoon ground black pepper

  • ¼ cup grated parmesan cheese



  • In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

  • Add spaghetti, and cook according to package directions. Drain.

  • Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds).

  • Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).

  • Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes.

  • Add spaghetti and parmesan cheese. Toss until the pasta is hot and well mixed, and serve.

Yield: 4 servings

Serving Size: 2 cups pasta and vegetables
Calories 319
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 4 mg
Sodium 167 mg
Total Fiber 12 g
Protein 13 g
Carbohydrates 59 g
Potassium 596 mg


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