Pasta Primavera Gone Light
Elevate your weeknight dinner game with "Pasta Primavera Gone Light," a vibrant, health-conscious twist on a classic Italian favorite. This recipe features tender whole wheat spaghetti tossed with a medley of colorful vegetables, including sweet red bell peppers, zucchini, yellow squash, cherry tomatoes, and crisp peas, all sautéed in fragrant garlic and olive oil. A bright splash of lemon juice and a touch of vegetable broth create a light, flavorful sauce, enhanced by fresh basil and a sprinkle of freshly grated Parmesan cheese. Ready in just 35 minutes, this dish is perfect for those seeking a quick, wholesome, and veggie-packed meal. It's a delightful balance of wholesome ingredients and bold flavors, perfect for Meatless Mondays or anytime you crave something fresh and satisfying.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 0.75 cup frozen peas
- 2 tablespoons lemon juice
- 0.25 cup vegetable broth
- 0.5 cup Parmesan cheese, freshly grated
- 0.25 cup fresh basil, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the red bell pepper, zucchini, and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the cherry tomatoes and peas. Cook for another 3-4 minutes, until the tomatoes begin to soften and release their juices.
Pour in the lemon juice and vegetable broth. Stir gently to combine and let the mixture simmer for 3 minutes.
Add the cooked pasta to the skillet and toss with the vegetables to coat. If the mixture seems dry, add a bit of the reserved pasta water, a tablespoon at a time, until the sauce coats the pasta evenly.
Sprinkle the grated Parmesan cheese and chopped fresh basil over the pasta, and toss to combine.
Season with salt, black pepper, and optional red pepper flakes, adjusting to taste.
Serve immediately, garnished with additional Parmesan and basil if desired. Enjoy your light and healthy Pasta Primavera!
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.5 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 239 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
