2-for-1 Pasta Primavera - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
For a refreshing take on dinner pasta, try this veggie-packed recipe filled with peas, plum tomatoes and yellow squash, all served over a bed of whole-wheat penne dressed with oil, chicken broth and a dusting of grated Parme
Ingredients
- 1 box whole-wheat penne
- 2 tbsp. olive oil
- 1 1/2 lb. zucchini, quartered lengthwise
- 1/2 lb. yellow summer squash, quartered lengthwise
- 1 tbsp. minced garlic
- 1 box frozen peas
- 1 can reduced-sodium chicken broth
- 12 oz. plum tomatoes
- Serve with: grated Parmesan and crushed black pepper
Instructions
- You'll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch.
- Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.
- Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.
- Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.
- Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.
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