Light Italian Spaghetti Primavera
A light and colorful Italian spaghetti primavera featuring fresh vegetables, herbs, and a tangy Italian dressing, perfect for a healthy, quick, and flavorful meal.
Ingredients
- 1/2 (1 lb.) pkg. Creamette thin spaghetti ⓘ
- 1/2 cup bottled reduced-calorie Italian dressing ⓘ
- 1 medium green pepper, chopped ⓘ
- 1 medium red pepper, chopped ⓘ
- 1 medium yellow squash, cut into strips ⓘ
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onion ⓘ
- 3 tablespoons sliced pitted ripe olives ⓘ
- 1/4 cup shredded part-skim Mozzarella cheese
- 3 tablespoons chopped fresh parsley ⓘ
Instructions
- Prepare Creamette thin spaghetti as package directs; drain.
- In a large skillet, combine Italian dressing, green pepper, red pepper, yellow squash, mushrooms, onion, and olives.
- Simmer until vegetables are tender-crisp, about 5-7 minutes.
- Serve over hot cooked spaghetti, sprinkle with shredded mozzarella cheese and chopped parsley.
Tips & Substitutions
For added flavor, try using fresh herbs like basil or oregano in place of parsley. You can substitute any seasonal vegetables you have on hand, such as zucchini or asparagus, to customize the dish. If you prefer a gluten-free option, look for gluten-free spaghetti varieties. This recipe can also be lightened further by using a homemade vinaigrette instead of bottled dressing.
Serving Suggestions
This Light Italian Spaghetti Primavera pairs beautifully with a side salad or garlic bread for a complete meal. For a heartier option, consider serving it alongside Dad's Italian Meatballs and Spaghetti. Garnish with extra parsley and a squeeze of lemon for brightness. A glass of white wine complements the flavors nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spaghetti and vegetables in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Stir occasionally until heated through. You can also microwave it, covered, for 1-2 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Light Italian Spaghetti Primavera contains roughly 259 calories, with 14g protein, 21g carbohydrates, and 15g fat. It is an excellent source of vitamin C (71% of the Daily Value), iron (49% of the Daily Value), and vitamin D (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 690mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture ahead and store it separately from the pasta. Just reheat the vegetables before serving. This keeps the spaghetti from becoming soggy. You can also cook the spaghetti in advance and toss it with a little olive oil to prevent sticking.
Is this recipe suitable for vegetarians?
Absolutely! This Light Italian Spaghetti Primavera is entirely vegetarian, making it a great choice for those following a vegetarian diet. You can enhance the protein content by adding chickpeas or white beans for a satisfying meal.
Can I freeze this dish?
While you can freeze the vegetable mixture, cooked pasta tends to become mushy when thawed. It's best to freeze the vegetable sauce separately and then cook fresh pasta when you're ready to serve. This will retain the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).