Easy Veggie Pasta Primavera recipe
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8 ounces penne pasta
3 tablespoons Country Crock® Spread, divided
2 medium shallots, sliced
2 cloves garlic, chopped
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup yellow squash, sliced
1 cup frozen peas
½ cup chicken or vegetable broth
1 tablespoon chopped fresh mint or basil
½ teaspoon lemon zest
Grated Parmesan cheese
Nutrition Info
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237.4 calories
carbohydrate: 48.7 g
cholesterol: 0.8 mg
fat: 1.6 g
fiber: 3.2 g
protein: 9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 155.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -
Directions Easy Veggie Pasta Primavera
Directions
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Cook pasta according to package directions.
Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.