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Pasta Primavera

  • Cooking time20 min
  • Prep time20 min
  • ServingsRecipe serves 4
recipe image Pasta Primavera


  • 1/3 cup Becel® Vegan margarine , melted
  • 2 Tbsp. finely chopped fresh herbs , (basil, parsley and/or thyme)
  • 6 cups assorted sliced vegetables , (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)
  • 1 clove garlic , finely chopped
  • 8 ounces whole grain or regular farfalle pasta , cooked and drained
Calories from Fat150.00
Total Fat17.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Cholesterol0 mg
Sodium150 mg
Total Carbs53.00 g
Dietary Fiber5.0 g
Sugars8.00 g
Protein10.00 g
Calcium4 %
Iron15.00 %
Omega-31.24 g
Omega-64.10 g
Vitamin C110.0 %
Vitamin A60.0 %


  1. Preheat oven to 450°F (230°C).
  2. Blend 1/4 cup (50 mL) Becel® Vegan margarine with herbs in small bowl; set aside. Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in broiler pan without rack. Roast, stirring once, until vegetables are tender, about 20 minutes.
  3. Toss vegetables with hot farfalle and reserved margarine mixture.