Pasta Primavera

Resistant Starch: 0.6g

  • Yield: Makes: 4 servings (Serving size: 2 cups pasta and 2 tablespoons cheese)


  • 1 tablespoon olive oil
  • 1 none small onion, sliced
  • 3 none cloves garlic, thinly sliced
  • 1/2 pound small multicolored cherry tomatoes
  • 3 cups low-fat milk (1%)
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces farfalle (bow-tie) pasta
  • 3 none small carrots (6 ounces), peeled and diced
  • 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
  • 1 none small zucchini, halved and cut into 2-inch matchsticks
  • 1/4 cup fresh basil leaves
  • 1/2 cup finely shredded Parmesan cheese (1⁄2 ounce), divided


1. Bring a large pot of water to a boil.

2. While water is heating, heat oil in a large nonstick skillet over medium-high heat.

3. Add onion and cook, stirring, until soft, 6-7 minutes. Add garlic and cook 1 minute. Add tomatoes and cook (do not stir) until slightly bursting, 5 minutes.

4. Whisk together milk and flour and add to vegetables. Bring mixture to a boil; reduce heat and simmer. stir until thickened, 2-3 minutes.

Add salt and pepper, stir to incorporate, remove from heat, and cover with foil to keep warm.

5. Cook pasta according to package directions. During last 3 minutes of cooking, add carrots to boiling pasta. During last minute of cooking, add asparagus and zucchini.

6. Drain pasta and vegetables (do not rinse); add immediately to warmed vegetable-cream sauce.

7. Toss gently and divide among 4 pasta bowls.

8. Divide basil and parmesan among bowls.

Nutritional Information

Amount per serving
  • Calories: 286none
  • Fat: 7.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Cholesterol: 12mg
  • Protein: 14g
  • Carbohydrate: 43g
  • Sugars: 15g
  • Fiber: 5g
  • Sodium: 473mg

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Pasta Primavera Recipe