Pasta Primavera
A colorful, nutrient-rich pasta tossed with sautéed seasonal veggies and a hint of garlic and herbs. Light, wholesome, and 100% plant-based.
Ingredients
- 200 g penne or spaghetti your call, pasta goddess
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 cup broccoli florets
- 1 cup zucchini sliced
- ½ red bell pepper julienned
- ½ yellow squash chopped
- ½ cup cherry tomatoes halved
- 1 tbsp lemon juice
- ½ tsp dried oregano
- Salt and pepper to taste
- 2 tbsp nutritional yeast optional, for faux cheesy vibes
- Fresh basil chopped (for drama and flavor)
Instructions
- Boil pasta in salted water until al dente. Drain, rinse with sass, and set aside like a queen awaiting sauce.
- Heat oil in a skillet over medium heat. Add garlic and sauté for 1 minute until the aroma slaps you gently.
- Toss in broccoli, zucchini, squash, and bell pepper. Cook 5–7 minutes until tender but still holding their veggie dignity.
- Add tomatoes, oregano, lemon juice, salt, and pepper. Sauté for 2 more minutes until juicy and shimmering with potential.
- Combine pasta and sautéed veggies. Mix thoroughly like you mean it. Top with nutritional yeast and basil.
- Serve hot, post a humblebrag pic on Instagram, and enjoy like the well-fed goddess you are.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 13g
💊 Vitamins and Minerals (Per Serving)
- Vitamin C: 55%
- Vitamin A: 40%
- Iron: 18%
- Magnesium: 22%
- Vitamin K: 30%
💡 Extra Tips & Flavor Boosts
- Add chili flakes if you're feeling spicy or emotionally unstable.
- Toss in roasted chickpeas for a crunch and bonus protein.
- Don’t skip the lemon juice—it’s the edible glow-up your veggies need.
- Want more creaminess? Add a splash of oat milk or a spoonful of cashew cream.
- Eat straight from the pan—we’re not here to impress anyone (except ourselves).