Eat Without

Pasta Primavera

Source: Utah State University Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A flavorful spring recipe that you and your family will savor. Use your favorite spring vegetables from your garden or local farmers market: kohlrabi, sugar snap peas, carrots, and asparagus are all delicious options.

Makes
3 servings

Ingredients

  • 1 cup pasta, uncooked
  • 1 tablespoon vegetable oil
  • 2 cups mixed vegetables, chopped
  • 1 cup tomatoes, chopped
  • 1 tablespoon margarine
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 3 tablespoons Parmesan cheese

Directions

  1. Wash hands with soap and water.
  2. Cook noodles according to package directions.
  3. While noodles are cooking, heat oil in a large skillet over medium heat.
  4. Add vegetables and sauté until tender; stir constantly.
  5. Add tomato and sauté 2 more minutes.
  6. Toss vegetables with noodles and margarine.
  7. Add seasonings; sprinkle with Parmesan cheese.

Notes

Learn more about: Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.