Whole Wheat Pasta Primavera
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.
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Ingredients
For 4 servings
- dry
- sliced
- halved
- sliced
- cut into 2-inch pieces
- minced
- grated
- torn
- juice only
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.
TipThe 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.
Nutrition Facts
Per 4 servings
Dietary Information
Good For
Shopping List
11 items for 4 servings
Dry Goods & Pasta
Produce
Condiments & Sauces
Dairy & Eggs
Spices & Seasonings
Whole Wheat Pasta Primavera
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.
Ingredients
- •280 g Whole Wheat Pasta (dry)
- •150 g Zucchini (sliced)
- •150 g Cherry Tomato (halved)
- •100 g Bell Pepper (Red) (sliced)
- •100 g Asparagus (cut into 2-inch pieces)
- •12 g Garlic (minced)
- •40 g Extra Virgin Olive Oil
- •40 g Parmesan Cheese (grated)
- •15 g Fresh Basil (torn)
- •15 g Lemon (juice only)
- •1 g Red Pepper Flakes
Instructions
- 1Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup past...
- 2While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- 3Add asparagus and cook for 2 minutes. Add zucchini and bell pepper, cook for 3-4 more minutes.
- 4Add cherry tomatoes and garlic, cook for 2 minutes until tomatoes start to soften.
- 5Add drained pasta to the vegetables along with half the Parmesan and lemon juice.
- 6Toss well, adding pasta water as needed to create a light sauce.
- 7Season with salt, pepper, and red pepper flakes if using.
- 8Serve topped with remaining Parmesan and fresh torn basil.
Nutrition per Serving
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