Pasta Primavera

9 25 709
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Pasta Primavera
Health Highlights
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 709
Calories from fat 184
Calories from saturated fat 29.7
Total Fat 20.5 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 10.7 g
Cholesterol 2.3 mg
Sodium 1360 mg
Potassium 1457 mg
Total Carbohydrate 115 g
Dietary Fiber 23.2 g
Sugars 6.8 g
Protein 28.3 g

Dietary servings

Per Portion

Grain 4.8
Vegetables 5.1

Energy sources