Vegetable Pasta Primavera
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 Tbsp. olive oil
- 1 medium zucchini, cut in half lengthwise and sliced in 1/2-inch pieces
- 1 medium yellow squash, cut in half lengthwise and sliced in 1/2-inch pieces
- 1 cup water
- 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
- 3 ounces cream cheese, softened
- 2 Tbsp. chopped fresh basil leaves (optional)
- 2 cups chopped tomato
Directions
Print1. 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.