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Light & Easy Pasta Primavera

Published in Recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 5


    • 2 (10 oz.) bags Bird’s Eye zucchini lentil pasta
    • 2 cup broccoli florets
    • 1-1/2 tablespoons extra virgin olive oil
    • 1/2 onion (thinly sliced)
    • 1 tablespoon minced garlic
    • 1 cup frozen green beans
    • 1 cup carrots
    • 1/2 cup frozen peas
    • 1/2 cup chicken broth
    • Juice of 1/2 lemon (about 1 tablespoon) + 1/2 teaspoon zest
    • 1/3 cup reduced fat grated Parmesan cheese
    • 2 tablespoon fresh parsley (chopped)


    1. Bring a large pot of salted water to a boil and cook the broccoli, beans, and carrots, add peas the last 2 minutes until all are bright and tender crisp, 4 to 6 minutes. Drain vegetables and set aside. Cook Bird’s Eye zucchini lentil Alfredo pasta according to bag. Heat in large skillet over medium heat the oil, onions, and garlic. Cook until onions are soft, 4 to 6 minutes. Adjust heat to med-high and add chicken and set aside vegetables, broth, lemon juice, and lemon zest and bags of pasta. Toss gently with tongs to evenly coat all ingredients in the sauce. Sprinkle with cheese and serve hot.

    Serving Size: 2 cups

    Nutritional Facts:

    • Calories per serving: 293
    • Fat per serving: 7g
    • Saturated fat per serving: 1g
    • Carbs per serving: 35g
    • Protein per serving: 29g
    • Fiber per serving: 5g
    • Sugar per serving: 8g
    • Sodium per serving: 340mg
    • Cholesterol per serving: 4mg