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  • Pasta Primavera

    Healthier Classics

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

Recipe Source: Deliciously Healthy Family Meals
Prep time Cook time Yields Serving Size
5 minutes 20 minutes 4 servings 2 C pasta and vegetables
Photograph of the completed recipe.
  • 8 oz  dry whole-wheat spaghetti

  • 1 Tbsp  olive oil

  • 1 tsp  garlic, minced (about ½ clove)

  • 4 C  assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)

  • 1 can  (15½ oz) no-salt-added diced tomatoes

  • 1 can  (5½ oz) low-sodium tomato juice

  • ¼ tsp  ground black pepper

  • ¼ C  grated parmesan cheese

6 g
Total fat
2 g
Saturated fat
4 mg
167 mg
12 g
Total fiber
13 g
59 g
596 mg
Vitamin A
Vitamin C
Percent Daily Values are based on a 2,000 calorie diet.


  • 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.

Leftover Friendly If you don’t have leftover cooked vegetables, see basic cooking instructions.

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