Vegetable Pasta Primavera

Preparation Time10 mins Cooking Time15 mins Makes 4 servings
Nutritional Information

Calories

150 (1 serving)

Calories from Fat

100 (1 serving)

Total Fat

11g (1 serving)

Saturated Fat

4.5g (1 serving)

Cholesterol

25mg (1 serving)

Sodium

450mg (1 serving)

Total Carbs

12g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

7g (1 serving)

Protein

4g (1 serving)

Calcium

6% (1 serving)

Iron

6% (1 serving)

Vitamin C

70% (1 serving)

Vitamin A

30% (1 serving)

Ingredients List
  1. 1 Tbsp. olive oil
  2. 1 medium zucchini, cut in half lengthwise and sliced in 1/2-inch pieces
  3. 1 medium yellow squash, cut in half lengthwise and sliced in 1/2-inch pieces
  4. 1 cup water
  5. 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
  6. 3 ounces cream cheese, softened
  7. 2 Tbsp. chopped fresh basil leaves (optional)
  8. 2 cups chopped tomato

Directions

Print

1. Heat oil in large nonstick skillet over medium-high heat and cook zucchini and yellow squash, stirring occasionally, 4 minutes.

2. Add water and Lipton® Recipe Secrets® Vegetable Soup Mix; stir well. Reduce heat and cook, covered, 4 minutes.

3. Stir in cream cheese and basil and serve, if desired, over hot cooked pasta. Garnish with chopped tomatoes.