Pasta Primavera, Fat Free Recipe

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2 votes | 6896 views

This classic Italian pasta made just as flavorul and fulfilling without any added fat (ok, maybe the cheese).

Prep time:
Cook time:
Servings: 8 Servings


  • ■Enough Vegetable broth to cover 1/2 inch up the sides of a pan.
  • ■2 tsp. minced garlic
  • ■2 green onions, sliced (white and green parts)
  • ■1 lb asparagus, cut into 1” pieces
  • ■5 plum tomatoes, cut into thick chunks
  • ■6 to 8 oz fresh baby spinach
  • ■fresh basil (enough to suit your taste and….make sure it’s FRESH!)
  • ■salt and pepper to taste
  • ■Grated Parmesan Cheese
  • ■12 oz pasta (I used Wacky Mac Veggie pasta, but farfalle, penne, cut ziti, linguine, fettuccine, any of your favorites would work)


  1. Cook pasta in salted water and keep it to a slow boil, to cook al dente.
  2. Put the broth in another pan (1/2 inch up the sides), add the garlic, onions, and asparagus.
  3. Bring to a simmering boil.
  4. When the pasta is just about cooked, add the tomatoes, spinach, basil, pepper and salt to the broth, stir and simmer 2 minutes.
  5. Drain pasta, add to the broth and toss.
  6. Top with grated cheese.
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  • robinboulton
    October 26, 2011
    Easy to make, great results and, for low-fat meal, very tasty.
    I've cooked/tasted this recipe!

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