Here's an easy weeknight dinner that is vegetarian and can be easily converted to dairy-free. Plus it's super tasty!
bowtie pasta primavera, farfalle primavera, pasta primavera easy
AuthorA Sweet Pea Chef
3cupsuncooked quinoa or chickpea noodlesfarfalle, ribbon, bow-tie, spiral all work
1lbfresh asparagustrimmed and chopped into 2-inch slices
2carrotscut into matchsticks
1/2medium yellow oniondiced
1red bell peppercut into strips
1/2cupparmesan cheeseshredded (use nutritional yeast if dairy-free)
1/4cuporganic half and half(can use full fat coconut milk if dairy-free)
1/4tspsea saltplus more to taste
1/8tspground black pepperplus more to taste
optional garnish: fresh basiljulienned
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.
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.
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.
Amount Per Serving (1.5 cups)
Calories 489Calories from Fat 127
% Daily Value*
Saturated Fat 6.5g33%
Vitamin A 2500IU50%
Vitamin C 74.3mg90%
* Percent Daily Values are based on a 2000 calorie diet.