This is a great dish to soak up the last little bit of summer. The focus of pasta primavera is the vegetables. For this recipe, I focused on green vegetables, complemented by a garlic lemon sauce. Because this dish is full of veggies, it is low in calories and full of vitamins like vitamin K, vitamin C, and folate.
This is also a simple meal to prepare; since the broccoli and asparagus are cooked with the pasta, you only need one pot. It is also easy to adapt to what you have available. Pretty much any vegetable can be substituted for the broccoli, asparagus, and peas. Skip the Parmesan and this dish is vegan.
- 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 4 ounces whole wheat pasta
- 1 1/2 cups small broccoli florets
- 1 1/2 cups chopped asparagus spears
- 3/4 cup
- 2 green onions, thinly sliced
- 1/2 tablespoon basil
- Vegan cheese, for serving (optional)
- Combine olive oil, lemon juice, and garlic in a small bowl. Whisk until combined. Set aside.
- Cook pasta in a large pot of salted, boiling water, according to package directions. Three minutes before the pasta is done, add the broccoli and asparagus. Drain pasta and vegetables, saving 1/2 cup of the cooking water.
- Return the pasta to the pot. Stir in peas, green onions, basil, oil mixture, and reserved cooking water. Heat over medium heat until peas are hot. Serve with Parmesan cheese, if desired.