Healthy Pasta Primavera

A low fat, high fiber recipe for creamy pasta that will rival any macaroni and cheese recipe from a box.

Quick look

  • prep 15 min    cook 20 min
  • serves 4


  • 3½ ounces small broccoli florets
  • 2 ¾ ounces frozen peas
  • 2 carrots, cut into matchsticks
  • 8 ounces elbow macaroni
  • 13 ounces plain low-fat yogurt
  • 3 ounces reduced-fat mayonnaise
  • 1½ teaspoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • Good pinch of freshly ground black pepper
  • 2 celery sticks, coarsely chopped
  • 1 red onion, coarsely chopped
  • 2 tablespoons chopped fresh parsley, chives or basil

    How to make it  

  • 1

    Bring a large saucepan of water to the boil. Fill a bowl with iced water. Add the broccoli to the pan and simmer for 1–2 minutes or until tender but still crisp. Using a slotted spoon, transfer the florets to the iced water.

  • 2

    Return the pan to the boil and add the peas. Simmer for about 2 minutes, then transfer to the iced water.

  • 3

    Return the pan to the boil again and add the carrots. Simmer for 3–4 minutes or until tender but still crisp. Add to the iced water.

  • 4

    Bring the pan back to the boil. Add the pasta and cook according to the packet instructions. Drain in a colander and rinse under cold running water.

  • 5

    To make the dressing, put the yogurt, mayonnaise, mustard, wine vinegar and pepper in a bowl and stir until thoroughly blended.

  • 6

    Drain the vegetables and toss with the pasta and dressing. Add the celery and onion. Sprinkle over the herbs and mix well. Serve at room temperature or chilled.

  • Nutritional Information(per serving)

    • Calories: 361
    • Fat: 9 g
    • Saturated Fat: 2 g
    • Cholesterol: 6 mg
    • Sodium: 290 mg
    • Carbs: 60 g
    • Protein: 14 g
    • Fiber: 5 g

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