Pasta Primavera

  • Cooking time15
  • Prep time20
  • Servings4
recipe image Pasta Primavera

Ingredients

  • 1/4 cup Country Crock® Spread, melted
  • 2 Tbsp. chopped fresh flat-leaf parsley leaves
  • 1 Tbsp. finely grated lemon peel
  • 2 medium green, red and/or yellow bell peppers, thinly sliced
  • 1/2 cup mushrooms, halved
  • 8 cherry tomatoes, halved
  • 3/4 lb. rigatoni pasta, cooked and drained

  • Calories390
  • Calories from Fat60
  • Total Fat7 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Cholesterol0 mg
  • Sodium110 mg
  • Total Carbs68 g
  • Dietary Fiber4 g
  • Sugars5 g
  • Protein12 g
  • Calcium4 %
  • Iron20 %
  • Vitamin C100 %
  • Vitamin A25 %

Instructions

  1. Preheat oven to 400°.
  2. Mix 1/2 of the melted Country Crock® Spread, parsley and lemon peel in small bowl; set aside.
  3. Toss bell peppers, mushrooms and tomatoes with remaining melted Country Crock® Spread and arrange in single layer on baking sheet. Roast 15 minutes or until vegetables are tender.
  4. Toss hot rigatoni with roasted vegetables and lemon mixture. Garnish, if desired, with freshly ground black pepper.