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Pasta Primavera


Pasta, vegetables, and a sprinkle of cheese make this a child-friendly classic that adults will love too

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 8 ounce dry whole-wheat spaghetti
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced (about ½ clove)
  • 4 cup assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
  • 1 can no-salt-added diced tomatoes (15½ oz)
  • 1 cup low-sodium tomato juice (5½ oz)
  • ¼ teaspoon ground black pepper
  • ¼ cup grated parmesan cheese


  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add spaghetti, and cook according to package directions.  Drain.
  3. Meanwhile, combine olive oil and garlic in a large sauté pan.  Cook until garlic is soft, but not browned (about 30 seconds).
  4. Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 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, and serve.

Note: Substitute cooking spray for olive oil and save calories and fat.

source: National Heart Lung and Blood Institute

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