Zucchini Carrot Pasta Primavera (Low Sodium)

Name: Zucchini Carrot Pasta Primavera (Low Sodium)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving
Cuisine: Italian
Ingredients: 180 g Whole Wheat Pasta; 160 g Zucchini; 120 g Carrot; 100 g Bell Pepper (Red); 18 g Extra Virgin Olive Oil; 6 g Garlic; 6 g Fresh Parsley; 0.5 g Black Pepper (Ground)

Whole wheat pasta tossed with sautéed zucchini, carrots, and red bell pepper in olive oil and herbs—light, colorful, and kidney-conscious.

Prep: 10 min

Cook: 15 min

430 kcal/serving

2 serving

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

180 gWhole Wheat Pasta (more recipes)
dry
160 gZucchini (more recipes)
half-moons
120 gCarrot (more recipes)
thin strips
100 gBell Pepper (Red)(more recipes)
sliced
18 gExtra Virgin Olive Oil (more recipes)
6 gGarlic (more recipes)
minced
6 gFresh Parsley (more recipes)
chopped
0.5 gBlack Pepper (Ground)(more recipes)

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.