Zucchini Carrot Pasta Primavera (Low Sodium)
Whole wheat pasta tossed with sautéed zucchini, carrots, and red bell pepper in olive oil and herbs—light, colorful, and kidney-conscious.
Triathlete & Developer with 10+ Years in Endurance Sports
Ingredients
For 2 servings
- dry
- half-moons
- 120 gCarrot(more recipes)thin strips
- sliced
- minced
- chopped
Instructions
- 1
Cook whole wheat pasta in salted water until al dente, about 9-11 minutes. Reserve 1/4 cup pasta water; drain.
- 2
In a large skillet, warm olive oil over medium heat. Add zucchini, carrots, and bell pepper; sauté 5-6 minutes until tender-crisp.
- 3
Add garlic and black pepper; cook 30 seconds until fragrant.
- 4
Toss in cooked pasta and parsley, adding a splash of reserved pasta water to loosen. Serve warm.
Nutrition Facts
Per 2 servings
Dietary Information
Good For
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8 items for 2 servings
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Zucchini Carrot Pasta Primavera (Low Sodium)
Whole wheat pasta tossed with sautéed zucchini, carrots, and red bell pepper in olive oil and herbs—light, colorful, and kidney-conscious.
Ingredients
- •180 g Whole Wheat Pasta (dry)
- •160 g Zucchini (half-moons)
- •120 g Carrot (thin strips)
- •100 g Bell Pepper (Red) (sliced)
- •18 g Extra Virgin Olive Oil
- •6 g Garlic (minced)
- •6 g Fresh Parsley (chopped)
- •0.5 g Black Pepper (Ground)
Instructions
- 1Cook whole wheat pasta in salted water until al dente, about 9-11 minutes. Reserve 1/4 cup pasta water; drain.
- 2In a large skillet, warm olive oil over medium heat. Add zucchini, carrots, and bell pepper; sauté 5-6 minutes until ten...
- 3Add garlic and black pepper; cook 30 seconds until fragrant.
- 4Toss in cooked pasta and parsley, adding a splash of reserved pasta water to loosen. Serve warm.
Nutrition per Serving
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