Pasta Primavera

9 25 806
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Pasta Primavera
Health Rating
Don't be shy and modify!


250 gm Pasta, fettuccine, whole grain, dry
1 bunch Kale (torn into bite sized pieces)
1 medium pepper(s) Red bell pepper (chopped)
1 clove(s) Garlic (minced)
2 tbsp Extra virgin olive oil
1/2 cup Red onion (diced)
1 tsp Sea salt
1 tsp Oregano, dried
1 tbsp Parmigiano-Reggiano (grated)


  1. Fill a stock pot 3/4 full with water and place on the stover over high heat until it comes to a boil, and 1/2 tsp of sea salt to boiling water and then pasta.  Stir occasionally and cook as per package instructions.
  2. In the meantime, heat 1 tbsp of EVOO in a skillet over medium heat, saute garlic and onion until softened
  3. add red pepper and kale and sauce until wilted, about 1-2 minutes
  4. season with sea salt and oregano to taste
  5. add cooked pasta and veggies to a large serving bowl and toss with 1 tbsp EVOO and parmigiano-reggiano
  6. serves 2-4, depending on portion size

Nutrition Facts

Per Portion

Calories 806
Calories from fat 171
Calories from saturated fat 26.3
Total Fat 19.0 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 10.6 g
Cholesterol 1.7 mg
Sodium 1346 mg
Potassium 1838 mg
Total Carbohydrate 126 g
Dietary Fiber 18.5 g
Sugars 4.1 g
Protein 32 g

Dietary servings

Per Portion

Grain 4.8
Vegetables 5.1

Energy sources