This is a print preview of "Pasta Primavera, Fat Free" recipe.

Pasta Primavera, Fat Free Recipe
by Joanne

Pasta Primavera, Fat Free

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

Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 8 Servings

Goes Well With:

Wine and Drink Pairings: A nice bottle of chianti


  • ■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.