Pasta Primavera likes to mascarade around as a healthy option because it boasts tons of vegetables. But lurking underneath is butter, cream, and tons of cheese.
I created my own version of this classic using eggs as a thickener and adding tons of flavor from garlic and roasted vegetables. Try this slimmed down version for dinner.
1 lb whole wheat spaghetti or fettucine
2 boneless, skinless chicken breasts
2 yellow squash
1 red bell pepper
1/2 of large yellow onion
3 cloved garlic, minced
1 can low sodium chicken stock
2 eggs, beaten
1/2 c Parmesan cheese
salt and pepper
Bring 8-10 cups of water to a boil with 1/4 c salt. When water comes to a boil, cook pasta for 8-10 minutes, or until al dente.
While bringing water to a boil, prepare your vegetables.
Preheat oven to 425 degrees F. Cut zucchini and squash in half lengthwise, they cut into half circles. Remove the seeds from the bell pepper and cut into lond matchsticks. Cut the onion into half moons. Spread onto a cookie sheet and sprinkle with olive oil, and about 1 tsp salt and 1/2 tsp pepper. Roast in the oven until fork tender, about 20 minutes.
In a very large saute pan (large enough to hold all the ingredients), heat 2 TBSP olive oil over medium high heat. Sprinkle the chicken with salt and pepper and brown on both sides, about 7 minutes per side to cook through. Remove from heat when done and let it rest for 5 minutes. After chicken has rested, cut into bite size pieces.
In the same saute pan you cooked the chicken in, add another 1 TBSP of olive oil. Add the minced garlic and saute for 1 minute. Add the chicken stock and reduce it by half, about 5 minutes.
Drain the cooked pasta and add it to the chicken stock. Add the beaten eggs and using tongs, toss together vigorously (the heat from the pasta will cook the eggs immediately and will make a sauce with the chicken stock). Add the roasted vegetables, cooked chicken and Parmesan cheese. Stir together till Parmesan coats all ingredients. Serve immediately.