Pasta Primavera Recipe
A bright, colorful pasta dish featuring seasonal vegetables tossed in a light, dairy-free sauce—simple, fresh, and plant-powered.
Ingredients
- 12 oz pasta penne, spaghetti, or fettuccine
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 medium red bell pepper sliced
- 1 medium zucchini sliced into half-moons
- 1 medium yellow squash sliced into half-moons
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets
- ½ cup peas fresh or frozen
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- Fresh basil or parsley chopped, for garnish
Instructions
- Cook pasta in salted water until al dente, then drain and set aside.
- Heat olive oil in a large skillet, sauté garlic until fragrant.
- Add bell pepper, zucchini, yellow squash, and broccoli, cooking until tender but still crisp.
- Toss in cherry tomatoes and peas, stir for 2 minutes.
- Season with salt, pepper, and lemon juice.
- Add cooked pasta and nutritional yeast, tossing everything together until coated beautifully.
- Garnish with fresh herbs and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 380
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin C: 40%
- Vitamin A: 25%
- Folate: 18%
- Iron: 14%
- Potassium: 20%
Additional Notes & Tips
- Switch veggies depending on season—think asparagus in spring or roasted pumpkin in fall.
- Want creamier vibes? Blend cashews and almond milk into a quick sauce.
- Sprinkle toasted nuts for crunch that says, “yes, I’m extra, and so is my pasta.”