Pasta Primavera

By Oprah Winfrey


  • • 2 tablespoons sea salt, plus more to taste
  • • 3 medium carrots, finely chopped
  • • 1 medium zucchini, cut into ½-inch cubes
  • • 1 cup tiny broccoli florets
  • • 8 ounces pasta, such as Montebello Strozzapreti pasta, or the shape of your choice
  • • 1 tablespoon extra virgin olive oil
  • • 1 medium shallot, minced
  • • 3 cloves garlic, minced
  • • 6 cremini mushrooms, stems removed and very thinly sliced
  • • 1 (14-ounce) can diced tomatoes with juices
  • • 1 teaspoon red pepper flakes
  • • 1 small yellow bell pepper, cored, seeded, and finely diced
  • • 2 tablespoons grated Parmesan cheese
  • • Freshly ground black pepper


  • • ¼ cup fresh basil leaves cut into chiffonade
  • • 3 tablespoons toasted pine nuts


  1. Fill a large bowl with ice and water to make an ice- water bath. Bring a large pot of water to a boil and add the salt. Add the carrots, zucchini, and broccoli and cook for about 3 minutes, until crisp tender. Scoop the vegetables out (don’t drain the water) using a slotted spoon and transfer to the ice-water bath to cool completely, then drain.
  2. Return the water to a boil, add the pasta, and cook until al dente according to the package directions. Drain.
  3. While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the shallot and garlic and cook for 2 minutes, or until softened and aromatic. Add the mushrooms and cook for about 5 minutes, until softened, adding a tiny bit of water if they start to stick. Add the tomatoes and juices and red pepper flakes and cook for 10 minutes. Add the blanched carrots, zucchini, and broccoli and the pasta and stir to fully coat them in the tomatoes; cook just until everything is heated through. Remove from the heat, stir in the bell pepper and cheese, and season with salt and pepper. Divide among bowls and top with the basil and pine nuts.

Food Health and HappinessIn Food Health and Happiness, Oprah, 62, explains that she used to say, "I don't feel stress" but realizes she "never felt it because I ate it." She has since learned to recognize that she reaches for a salty snack when she has to do something uncomfortable and this new consciousness extends to what she eats. Many of the 115 recipes are from chefs the Weight Watchers spokesperson has worked with; she now makes for herself and friends and family. — Chris Daniels

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