Vegetarian: Pasta: Spring Vegetable Pasta

Vegetarian penne pasta with a fresh mixture of vegetables, olives and herbs - yum!

Author: Fresh Finesse
Date: November 14, 2007

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 14 mins


    371.43 g dry penne pasta (preferably whole wheat)
    2 Tbsp extra light olive oil
    2 cloves garlic, crushed
    1 zucchini, sliced diagonally
    2 bunches asparagus, sliced diagonally
    3 small yellow bell pepper, sliced lengthwise
    1 cup cooked, shelled fava beans (or lima beans)
    1/2 cup green olives, pitted and sliced
    1/2 cup Italian parsley leaves


    Cook pasta according to package directions. Drain and keep hot.

    While pasta is cooking, heat oil in a wok or frying pan. Add garlic and zucchini. Stir-fry for 2 minutes. Add asparagus, bell pepper and beans. Stir-fry for another 2 minutes.

    Combine vegetables with hot pasta. Serve in four bowls, each topped with olives and parsley.

Nutritional Information
(Per Serving)

Calories:498 cals
Kilojoules:2,082 kJ
Fat:11.0 g
Carbohydrates:86.4 g
Protein:19.4 g
Cholesterol:0.0 mg
Sodium:401 mg
Saturated Fat:1.3 g
Fiber:12.4 g
Calcium:92.0 mg
Total Sugars:6.5 g

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