Nutrients per serving

  • Calories  90
  • Protein  2 g
  • Carbohydrates  4 g
  • Fat  7 g
  • Cholesterol  2 mg
  • Sodium  33 mg
  • Potassium  235 mg
  • Phosphorus  46 mg
  • Calcium  46 mg
  • Fiber  1.5 g

Renal and renal diabetic food choices

  • 1-1/2 vegetables, medium potassium
  • 1 fat

Carbohydrate choices

0

Helpful hints

  • This is nice served over linguine cooked al dente.
  • If sauce seems too dry, you can add a little water or white wine.
  • 1 medium zucchini and 1 medium yellow summer squash each yield 3/4 cup julienne cut.
  • Crushed red or black pepper adds extra zest.

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What's everyone saying?

2 Comments | Average User Rating:
Primavera Sauce for Pasta
IdaKay09 says:
3

Does it just turn to sauce? Cook long enough to cook the veg. into pulpy stage?? What thickens it if not pulp from the veggies? I'm a good cook, but this one throws me for a loop. Sorry to be so dense today. Dietitian comment: Yes, cook it long enough until the vegetables are very soft, with a sauce-like consistency. The next time I prepare it I will time it and add more information to the recipe.

Aug. 06, 2013, 9:39 PM
Primavera Sauce for Pasta
Izabeau says:
4

This looks like i can use it . Specialy when it my no protein snack . tks . going to try this .

Aug. 03, 2013, 2:46 PM

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