Pasta Primavera

By 30 Minutes or Less
Pasta, vegetables and a sprinkle of cheese makes this a kid-friendly classic that adults will love too!

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  • Prep Time:25 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, Yellow/Orange, White, Green


8 oz spaghetti, uncooked, whole wheat

1 Tbsp olive oil

1 tsp (1/2 clove) garlic, minced 

4 cups assorted cooked vegetables

1 can (15 1/2 oz) diced tomatoes, no-salt-added

1 can (5 1/2 oz) 100% tomato juice, low-sodium

1/4 tsp black pepper

1/4 cup Parmesan cheese 


  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over medium heat.
  2. Add spaghetti and cook according to package directions. Drain.
  3. Meanwhile, combine olive oil and garlic in large sauce pan. Cook until garlic is soft, but not browned (approximately 30 seconds).
  4. Add mixed vegetables and cook until vegetables are soft, but not browned (approximately 3 to 5 minutes).
  5. Add diced tomatoes, tomato juice and pepper. Bring to a boil. Reduce heat and simmer for 5 minutes.
  6. Add spaghetti and Parmesan cheese. Toss until the pasta is hot and well mixed.
  7. Serve.

Nutritional Information

  • Calories:    380
  • Carbohydrates:    68g
  • Total Fat:    6g
  • Cholesterol:    5mg
  • Saturated Fat:   1.5g
  • Dietary Fiber:    11g
  • % of Calories from Fat:    14%
  • Sodium:    150 mg
  • Protein:    14g
  • Recipe Credit
  • Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.



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