Herbed Pasta Primavera Make an Appointment Ask a Question Search Conditions A healthy source of carbohydrates, this pasta dish features multigrain or whole wheat noodles paired with zucchini and herbs. Ingredients1¾ cups dried multigrain or whole wheat penne pasta (8oz)8 oz packaged peeled baby carrots, halved lengthwise (1 3/4 cups)1 tablespoon olive oil8 oz fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)½ cup sliced green onion or 1 medium onion, chopped¾ cup chicken broth2 cloves garlic, minced1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced ¼ inch thick (2 cups)2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed¼ teaspoon saltGrated or finely shredded parmesan cheese (optional)Black pepper DirectionsCook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes.Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally.Stir in squash. Simmer, uncovered, for 4-5 min or until veggies are crisp-tender, stirring occasionally.Toss vegetable mixture, basil and salt with penne.Sprinkle with cheese and pepper. Nutrition InformationServes: 4 This information has been approved by Clinical Nutrition Services (June 2009). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.