Pasta Primavera with Provolone

Pasta Primavera, which translates to “springtime pasta,” was created to feature fresh spring vegetables—as we do here with the zucchini and peppers. If you want to go all fresh, substitute 4 or 5 chopped stewed tomatoes (add a little water during cooking if the sauce becomes too dry). The smoked provolone adds a special richness to the dish.

Makes 4 servings

• 1 teaspoon olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 1 green or red bell pepper, seeded and diced
• 1 medium zucchini, diced
• 1 cup coarsely chopped plum tomatoes
• 1/2 cup low-sodium chicken broth
• 1/4 teaspoon salt
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 3 cups hot cooked penne, farfalle, or medium pasta shells
• 1/3 cup shredded smoked provolone or other smoked cheese
• 1 tablespoon grated Parmesan cheese

1. In a large nonstick skillet over medium heat, heat the oil. Sauté the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.
2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper; bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Pour over the penne, then stir in the provolone and Parmesan.

Per serving (1 1/2 cups): 255 Cal, 5 g Fat, 3 g Sat Fat, 0 g Trans Fat, 11 mg Chol, 280 mg Sod, 41 g Carb, 4 g Fib, 11 g Prot, 150 mg Calc.

POINTS value: 5

Comments: This is Tamara’s favorite so far from weight watchers, but I cheated to make it taste better. I added a lot more cheese than it called for. I put about 1/3 cup of Parmesan cheese and I had about 1/3 cup of Taco cheese left over from another meal that I added. It made the meal very cheesy and delicious, adding a lot more flavor than what would have been in it. We also used four fresh Roma tomatoes instead of the plum tomatoes, which I couldn’t find. We ate it with a frozen vegetable mix and dinner rolls. The leftovers tasted great the next day for lunch.