Pasta Primavera III

Are you looking for a vegetarian and low-fat recipe? This recipe uses tomatoes as a base for the sauce. This recipe has been enjoyed by both family and friends.


2 servings


1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
shredded Parmesan cheese, optional


In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; sauté for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8 to 10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Estimated Time

Preparation/Total Time: 25 minutes

Nutritional Information

Amount per serving: 296 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 170 mg sodium, 53 g carbohydrate, 5 g fiber, 9 g protein.

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