Primavera means "spring" in Italian. Fresh vegetables are a mark of the spring harvest. The lightness of the sauteed vegetables are a nice contrast to the warmth of the spring.
1 large red bell pepper, cut into small thin strips
2 shallots, minced
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper
Directions
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Cook zucchini, carrots, bell pepper, and shallots 5 minutes, or until tender, stirring frequently.
Drain pasta. Add to skillet; toss with vegetable mixture, adding half of the cheese while tossing. Season with salt and pepper to taste. Serve with remaining cheese.
Nutritional Information (Per Serving)
Calories:
296
Protein:
12 g
Sodium:
120 mg
Cholesterol:
5 mg
Fat:
12 g
Saturated Fat:
2 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
12 g
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.
Note: If traditional pasta is used in this recipe there is a total of 52g carbohydrate.
