Whole Wheat Pasta Primavera

Name: Whole Wheat Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Cuisine: Italian
Ingredients: 280 g Whole Wheat Pasta; 150 g Zucchini; 150 g Cherry Tomato; 100 g Bell Pepper (Red); 100 g Asparagus; 12 g Garlic; 40 g Extra Virgin Olive Oil; 40 g Parmesan Cheese; 15 g Fresh Basil; 15 g Lemon; 1 g Red Pepper Flakes

A colorful Italian classic featuring whole wheat pasta tossed with seasonal vegetables, garlic, olive oil, and freshly grated Parmesan. Light yet satisfying with a perfect balance of carbs and nutrients.

Prep: 15 min

Cook: 20 min

450 kcal/serving

4 serving

Adjust Servings

Scale ingredients and nutrition

4 servings

Ingredients

For 4 servings

280 gWhole Wheat Pasta (more recipes)
dry
150 gZucchini (more recipes)
sliced
150 gCherry Tomato (more recipes)
halved
100 gBell Pepper (Red)(more recipes)
sliced
100 gAsparagus (more recipes)
cut into 2-inch pieces
12 gGarlic (more recipes)
minced
40 gExtra Virgin Olive Oil (more recipes)
40 gParmesan Cheese (more recipes)
grated
15 gFresh Basil (more recipes)
torn
15 gLemon (more recipes)
juice only
1 gRed Pepper Flakes (more recipes)
optional

Instructions

1
Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
12 min
2
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
3
Add asparagus and cook for 2 minutes. Add zucchini and bell pepper, cook for 3-4 more minutes.
5 min
4
Add cherry tomatoes and garlic, cook for 2 minutes until tomatoes start to soften.
2 min
5
Add drained pasta to the vegetables along with half the Parmesan and lemon juice.
6
Toss well, adding pasta water as needed to create a light sauce.
Tip
The starchy pasta water helps the sauce cling to the noodles.
7
Season with salt, pepper, and red pepper flakes if using.
8
Serve topped with remaining Parmesan and fresh torn basil.