Main Course
Pasta Primavera
35 min 4 servings 380 kcalEasy
Born in 1970s New York, pasta primavera celebrates spring vegetables. Light olive oil + garlic + lemon dressing — no heavy cream needed. The vegetables stay crisp; pasta absorbs their freshness.
Nutrition Per Serving
380
kcal · Calories
14
g · Protein
56
g · Carbs
12
g · Fat
Steps
- 1
Boil pasta in salted water.
≈ 10 min - 2
Heat olive oil in large pan, sauté garlic 30 sec.
≈ 1 min - 3
Add asparagus, peppers, zucchini — stir-fry 5 min crisp-tender.
≈ 5 min - 4
Add peas last 2 min.
≈ 2 min - 5
Drain pasta, add to vegetables. Toss with lemon zest + juice.
≈ 2 min - 6
Top with basil and parmesan, serve.
≈ 1 min
Dietitian Note
Vegetable-heavy = high fiber, vitamins. Light dressing keeps calories in check. Add chickpeas or grilled chicken for protein.