Herbed Pasta Primavera

A healthy source of carbohydrates, this pasta dish features multigrain or whole wheat noodles paired with zucchini and herbs.



  • 1¾ cups dried multigrain or whole wheat penne pasta (8oz)

  • 8 oz packaged peeled baby carrots, halved lengthwise (1 3/4 cups)

  • 1 tablespoon olive oil

  • 8 oz fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)

  • ½ cup sliced green onion or 1 medium onion, chopped

  • ¾ cup chicken broth

  • 2 cloves garlic, minced

  • 1 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, crushed

  • ¼ teaspoon salt

  • Grated or finely shredded parmesan cheese (optional)

  • Black pepper



  1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.

  2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes.

  3. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally.

  4. Stir in squash. Simmer, uncovered, for 4-5 min or until veggies are crisp-tender, stirring occasionally.

  5. Toss vegetable mixture, basil and salt with penne.

  6. Sprinkle with cheese and pepper.


Nutrition Information

  • Serves: 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. 

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