Yield: 2
Pasta Primavera with Spring Vegetables
Pairing fiber rich veggies with healthy pasta makes for a delicious, filling one pot meal. Use can substitute frozen veggies in place of fresh vegetables if not available.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 6 ounces whole grain pasta, (chickpea, brown rice, or whole grain will work)
- 1/2 zucchini, medium, chopped
- 1 cup asparagus, chopped
- 1/2 cup garden peas, shelled
- 1 tbsp olive oil, extra virgin
- 2 cloves garlic, minced
- 1 bunch basil leaves, optional
- salt and pepper, to taste
Pesto
- 1/4 cup basil, stems removed
- 1/4 cup pine nuts
- 3 tbsp nutritional yeast
- 1 clove garlic, peeled
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Cook the pasta according to directions
- While pasta is cooking, add all pesto ingredients to a small food processor or blender. Blend for 3-5 minutes until the mixture forms a loose paste.
- Rinse the pasta with ice-cold water and drain thoroughly, shaking through a sieve to remove any excess liquid, set aside.
- Heat the olive oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes.
- Add the zucchini, asparagus and peas, cook for 3 minutes, stirring frequently.
- Add in the pasta and pesto sauce, season with salt and pepper, stir well and cook for another 3 minutes.
- Garnish with the remaining basil leaves to serve.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 575Total Fat: 21gSaturated Fat: 2gUnsaturated Fat: 15gSodium: 306mgCarbohydrates: 82gFiber: 7gSugar: 5gProtein: 25g
