Pasta Primavera

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 8 ounces

Ingredients

1 pound Penne pasta
4 cups Water
1 teaspoon Salt
1 tablespoon Oil
1 cup Zucchini, julienne
1 cup Yellow squash, julienne
1 cup Red pepper, thinly sliced
1 cup Fresh asparagus, small cut
6 ounces Non-dairy cream cheese
½ cup Zesty Italian dressing
1 cup Vegetable broth, as needed for creaminess
2 cups Non-dairy mozzarella cheese

Preparation

1. Cook pasta with water and salt when done drain and set aside.
2. Sauté zucchini, yellow squash, red peppers and asparagus in oil just until tender.
3. Stir in cream cheese and dressing.
4. Mix with pasta. If too dry pour in vegetable broth a little at a time until you reach a smooth consistency.
5. Add mozzarella and bake at 350 degrees until heated through.

Nutrition information

Calories: 290 Total Fat: 11g Saturated Fat: 2g Carbohydrate: 37g Protein: 11g Sodium: 750mg Vitamin A: 23.4% Vitamin C: 60% Calcium: 7.1% Iron: 4.7% Folic Acid: 14.6%