Pasta Primavera

Pasta Primavera

I recently made this Pasta Primavera and wanted to share it with you. It’s a ridiculously easy meal you could easily make for a weeknight dinner or even use to impress your guests.

I love how fresh and simple it is.

Pasta Primavera

Aside from the high yummy factor, this pasta recipe is also versatile. You can include whatever fresh vegetables you wish and it will still pretty much rock.

Pasta PrimaveraPasta Primavera

I personally love crisp asparagus, sweet red bell peppers and vibrant cherry tomatoes in mine. But, if you don’t, just use something else.

No hard feelings. I promise.

Pasta Primavera

If you’re looking to lighten things up, simply skip the parmesan and cream and add a drizzle of good quality olive oil instead.

Incidentally, this makes the pasta dairy free as well.

I also highly recommend the garnish of fresh julienned basil.

Pasta Primavera

Because basil.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Pasta Primavera Square Recipe Preview Image
Pasta Primavera
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Here's an easy weeknight dinner that is vegetarian and can be easily converted to dairy-free. Plus it's super tasty!
Categories: Easy Dinner
Difficulty: Easy
Keyword: bowtie pasta primavera, farfalle primavera, pasta primavera easy
Servings: 4
Calories: 489 kcal
Author: A Sweet Pea Chef
Ingredients
  • 3 cups uncooked quinoa or chickpea noodles farfalle, ribbon, bow-tie, spiral all work
  • 1 tbsp olive oil
  • 1 lb fresh asparagus trimmed and chopped into 2-inch slices
  • 2 carrots cut into matchsticks
  • 1/2 medium yellow onion diced
  • 1 red bell pepper cut into strips
  • 2 cloves garlic minced
  • 1/2 cup parmesan cheese shredded (use nutritional yeast if dairy-free)
  • 1/4 cup organic half and half (can use full fat coconut milk if dairy-free)
  • 1 cup cherry tomatoes halved
  • 1/4 tsp sea salt plus more to taste
  • 1/8 tsp ground black pepper plus more to taste
  • 
optional garnish: fresh basil julienned
Instructions
  1. Cook pasta in well salted, boiling water until al dente (almost fully cooked), about 8-12 minutes. Once al dente, drain and rinse with warm water. Set aside.
  2. Heat olive oil over medium-high heat in large skillet. Add asparagus, onion and carrots and saute until onion becomes translucent and carrots start to become tender, about 6-8 minutes. Add red bell peppers and cook an additional 5 minutes. Add garlic and cook for 1 minute.
  3. Add parmesan and cream and stir to combine (if going dairy-free, skip this step or add some vegetable broth if desired). Toss with drained pasta and heat through. Add the tomato halves and toss again. Season to taste with sea salt and pepper.

Nutrition Facts
Pasta Primavera
Amount Per Serving (1.5 cups)
Calories 489 Calories from Fat 127
% Daily Value*
Fat 14.1g22%
Saturated Fat 6.5g33%
Cholesterol 30mg10%
Sodium 351.6mg15%
Carbohydrates 72.3g24%
Fiber 7.2g29%
Sugar 9.2g10%
Protein 19.3g39%
Vitamin A 2500IU50%
Vitamin C 74.3mg90%
Calcium 240mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Oh – and wish me luck in the #TuscanyNowCookOff competition with this delicious, Italy-inspired recipe.  For more info, click here.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

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