View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/pasta_primavera

Pasta Primavera

You can use any vegetable combination in this dish, depending on what looks good at the market.

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Nutrition Score per serving:

376 calories, 12g fat (28% of calories), 2g saturated fat, 57g carbs, 12g protein, 6g fiber, 112 mg calcium, 4mg iron, 214mg sodium

Ingredients

3 tablespoons extra-virgin olive oil
1 cup sliced red onion
¼ teaspoon salt
1 ½ cups small broccoli florets
1 1½ cups small cauliflower florets
1 tablespoon minced garlic, divided
1 ½ cups green beans, halved lengthwise
1 cup sugar snap or snow peas, ends trimmed
&frac; medium red or orange bell pepper (or both), thinly sliced
&frac; small yellow summer squash, sliced
8 ounces uncooked rainbow fusilli
2 scallions, minced
3 tablespoons minced flat-leaf parsley
3 tablespoons minced basil
2 tablespoons freshly grated
Parmesan
Freshly ground black pepper
2 to 3 tablespoons pine nuts, lightly toasted (optional)

Directions

Bring a large pot of water to a boil. Meanwhile, heat oil in a large skillet. Add onion and salt and saute over medium heat for about 5 minutes, or until onion begins to soften.

Add broccoli, cauliflower, and half the garlic to skillet. Stir and cook for about 5 minutes, or until vegetables are just barely tender. Add green beans, peas, bell pepper, and squash. Cook approximately 5 minutes more, then stir in remaining garlic. Cook another minute and set aside.

Once water is boiling, add fusilli and cook about 12 minutes, or until tender but still al dente. Drain thoroughly and transfer to a large bowl. Add vegetable sauté and toss with tongs to combine thoroughly.

Sprinkle in scallions, parsley, basil, and Parmesan and toss again. Grind in black pepper and serve topped with pine nuts (if using).