Low Fat Creamy Pasta Primavera

Indulge in a guilt-free, flavor-packed meal with this Low Fat Creamy Pasta Primavera! This vibrant dish combines tender whole-grain penne pasta with a medley of fresh, nutrient-rich vegetables like zucchini, yellow squash, red bell pepper, and broccoli, all tossed in a luscious low-fat cream cheese sauce. Infused with garlic, Italian seasoning, and a hint of lemon zest, this recipe delivers a burst of savory and zesty flavors without the extra calories. Perfect for weeknight dinners, this 35-minute dish is hearty, wholesome, and brimming with feel-good goodness. Serve it as a light yet satisfying main course, garnished with fresh parsley and Parmesan for an extra touch of elegance. Ideal for health-conscious diners, this creamy pasta primavera is the ultimate comfort food makeover!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces whole-grain penne pasta
• 1 tablespoon olive oil
• 2 pieces garlic cloves, minced
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 medium red bell pepper, julienned
• 2 cups broccoli florets
• 1 cup frozen peas
• 1 cup low-sodium vegetable broth
• 4 ounces low-fat cream cheese
• 1 quarter cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole-grain penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.

Step 2

While the pasta is cooking, heat olive oil in a large nonstick skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.

Step 3

Add the zucchini, yellow squash, red bell pepper, and broccoli florets to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 4

Stir in the frozen peas and cook for another 2 minutes. Remove the skillet from heat and set the vegetables aside.

Step 5

In the same skillet, add the low-sodium vegetable broth and bring it to a gentle simmer over medium heat. Stir in the low-fat cream cheese until melted and smooth.

Step 6

Add the grated Parmesan cheese, Italian seasoning, salt, and black pepper to the sauce, stirring well to combine.

Step 7

Toss the cooked pasta and sautéed vegetables into the creamy sauce. Mix thoroughly to coat the pasta and vegetables evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 8

Remove from heat and stir in the chopped fresh parsley and lemon zest for a burst of freshness.

Step 9

Serve immediately, garnished with additional Parmesan cheese or parsley if desired.

Nutrition Facts

Serving size	(1604.7g)

Amount per serving	% Daily Value*
Calories	1988.2

Total Fat 50.9g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 60.5mg	0%
Sodium 2251.1mg	0%
Total Carbohydrate 318.6g	0%
Dietary Fiber 44.2g	0%
Total Sugars 36.6g
Protein 82.2g	0%

Vitamin D 0IU	0%
Calcium 706.8mg	0%
Iron 20.1mg	0%
Potassium 3040.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 16.0%

Carbs: 61.8%