High-Fiber Pasta Primavera recipe

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Ingredients

16 ounces multigrain farfalle (bow-tie) pasta
1 tablespoon olive oil
1 pound mild Italian sausage, diced
1 tablespoon minced garlic
2 ½ cups chicken broth
1 small red bell pepper, chopped
2 cups cherry tomatoes, halved
1 medium zucchini, thinly sliced
1 ½ cups grated Parmesan cheese
¼ cup butter
1 teaspoon adobo seasoning
½ teaspoon dried oregano
¼ teaspoon ground black pepper

Nutrition Info

490.6 calories
carbohydrate: 48.9 g
cholesterol: 52.6 mg
fat: 23.9 g
fiber: 3.1 g
protein: 21.6 g
saturatedFat: 10.2 g
servingSize: -
sodium: 1112.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Meanwhile, heat oil in a large skillet over medium heat. Stir in sausage and garlic and cook until sausage is no longer pink, 5 to 7 minutes. Pour in chicken broth and stir in bell pepper, bring to a boil. Add cherry tomatoes and zucchini, cover, and cook for about 4 minutes.

  3. Reduce heat to low and stir in Parmesan cheese, butter, adobo seasoning, oregano, and black pepper. Let simmer until sauce has thickened, 5 to 7 minutes. Stir in cooked pasta and serve.

Recipe Yield

8 servings

Recipe Note

This is a great tasting, high-fiber pasta dish with lots of fresh veggies. I cooked it for my family and co-workers and they absolutely loved it!

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