Blend the flavors and textures of nutritious and colorful vegetables with pasta for a variation on your traditional pasta dinner. Pasta doesn't have to be coated in fatty sauce to be tasty. This recipe is lower in fat and calories and still contains a whole lot of flavor. Toss this dish together for your whole family or enjoy it yourself throughout the week. Get the complete Total Choice Plan here.
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In a large pot, bring water to a boil.
Blanch broccoli until al dente; remove and set aside.
Bring the broccoli water back up to a boil and cook farfalle pasta until al dente; remove, strain, rinse and set aside in bowl covered with plastic wrap.
Using a large nonstick pan, add half the oil and sauté onions on medium heat until translucent.
Add the mushrooms and cook until golden, then add the grated carrots and zucchini, cooking until tender.
Push aside the vegetables and make a well in 1/3 of pan, add the remaining oil with garlic and cook until fragrant, add tomatoes, broccoli and warm.
Add pasta, salt and pepper, parsley, and zest the lemon mix thoroughly.
Add the spinach and toss until the spinach wilts.
Plate and top with chiffonade basil.
Serving size: 1 cup
Calories: 220 Sodium: 360 mg Sugars: 6 g Cholesterol: 0 mg
Saturated Fat: 0 g Fiber: 6 g Protein: 8 g Carbohydrate: 38 g