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Pasta Primavera

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.