Robin’s Healthy Take: Pasta Primavera 3 Ways

Primavera is a dish that is loaded with vegetables. However, that’s different from where the rules come to an end. The noodles may be short, long, twisting, or tubular, and the vegetables could include any variety of broccoli, rabe, bell peppers, wild mushrooms, and yellow squash. Today, I’m sharing three of my most-loved pasta and vegetable combinations that satisfy any desire.

Shopping Tip: Improvise!

Take your time and enjoy them all. Feel free to experiment by selecting any pasta shape/variety (including Whole Wheat and Gluten-Free) and any vegetable (fresh or frozen).

Cellophane noodles with shredded Carrots, Cabbage, and Yellow Squash

The Asian-inspired version has clear noodles that are enveloped with the flavor of sesame and soy-ginger sauce. Cellophane (mung bean) noodles don’t require boiling water to cook; they soften when they are soaked in hot water for about 10 minutes. They’re available together with Asian ingredients at the supermarket.

Ingredients

7-8 ounces cellophane noodles

One tablespoon olive oil one tablespoon olive

Two teaspoons of sesame oil

3 cups of purple cabbage that has been shredded

2 cups of shredded carrots

1. Medium yellow squash diced

Two tablespoons of minced ginger picked (sold alongside sushi items)

Three tablespoons of reduced-sodium soy sauce

Three teaspoons of chopped cilantro

Directions

Put the noodles in large bowls and add hot water to cover (water could be from the taps, as hot as you obtain it). Let stand for 10 minutes. Add carrots, cabbage, squash, and ginger in a large skillet on medium-high flame. Cook for 3 to 5 minutes or until tender. Rinse noodles; add vegetables and soy sauce; cook for 1 minute until heated to a simmer. Remove from heat, mix in cilantro, and sprinkle with salt and freshly crushed black pepper. Serves 4

Nutrition Info Per Serving

Calories: 283

Total Fat 6 grams

1. Saturated Fat: Gram

Total Carbohydrate: 55g

Protein: 2 grams

Sodium: 553 milligrams

Cholesterol is 0 milligrams

Fiber 3 grams

Mini Bowties with Red Peppers, Mushrooms, and Honey

I spiced bowties using sweet honey, spicy red peppers, and earthy mushrooms. You can substitute eggplant for mushrooms If you prefer.

Ingredients:

12 ounces mini bowtie pasta

Two tablespoons of olive oil

Half cup of chopped onion

2-3 cloves garlic, minced

8 ounces of cremini (baby bella) mushrooms

1 cup diced red peppers, and two tablespoons of liquid from the jar

Two tablespoons of red wine vinegar

Two tablespoons honey

1 cup fresh chopped parsley

Cook pasta according to the package instructions. Drain and set aside.

Directions:

In a large skillet set over medium-high temperature. Add garlic and onion Cook for 2 minutes. Add the mushrooms and cook for 5 minutes until they are soft and release their liquid. Cook pasta according to instructions, peppers roasted, vinegar from the jar, juice, and honey. Cook for 1 minute until heated to a simmer. Remove from the heat, mix in parsley, and sprinkle with salt and freshly crushed black pepper. Serves 4

Nutrition Info Per Serving

Calories: 455

Total Fat 8.5 grams

1. Saturated Fat: Gram

Total Carbohydrates: 80 grams

Protein: 14 grams

Sodium: 219 milligrams

Cholesterol 0.01 milligrams

Fiber 4 grams

Rigatoni With Artichokes, Broccoli, and Sundried Tomatoes

This traditional primavera version combines Italian ideas from zucchini, basil sun-dried tomatoes, and artichoke hearts. It also gets the added benefit of low-calorie, freshly cut broccoli leaves.

Ingredients:

12 ounces of rigatoni

3 cups of broccoli.

One tablespoon olive oil one tablespoon olive

1/2 cup white onion chopped

12-ounce jar of marinated artichoke heart hearts, undrained

1 cup chopped tomato sundried tomatoes packed with oil, rinsed

One medium zucchini, diced

1/3 cup of shredded Parmesan cheese

Fresh basil chopped to 1/4 cup

Directions:

Cook rigatoni per the package instructions, including broccoli, in the final thirty seconds. Remove and set aside in an oven-proof skillet over medium-high heat. Add onions to cook for 2 minutes until tender. Add artichoke hearts, liquid from the jar, along with sundried tomato and zucchini cook until they are at a simmer. Add broccoli and rigatoni. Cook for one minute to the desired temperature. Remove from the heat and mix in Parmesan and basil. Season to taste with freshly grated salt and freshly crushed black pepper. Serves 4

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