5 from 11 votes
Healthy Pasta Primavera Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
 No cream in this Healthy Pasta Primavera Recipe - just a dry white wine with a splash of lemon and fresh herbs - divine!  All it requires is a quick saute of fresh veggies in olive oil before being tossed with  penne.
Course: Main Course
Cuisine: American
Keyword: pasta primavera
Servings: 4
Calories: 273 kcal
Author: Robyn Gleason
Ingredients
  • 8 ounces Chickapea penne
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup carrots, peeled and sliced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas
  • 1/2 cup dry white wine
  • 1 cup zucchini
  • 1 cup grape tomatoes, halved
  • handful of fresh herbs, I used parsley and thyme
  • 1/2 lemon
  • 3 green onions, sliced
  • salt and pepper to taste
Instructions
  1. Cook pasta according to instructions. Drain, rinse and set aside.

  2. In a large pan, heat olive oil on med-high heat.  Saute garlic until golden, about 3 minutes.


  3. Add carrots, cook for 3-4 minutes. Add broccoli and sugar snap peas and cook for 3 minutes. Add zucchini and cook for 2 minutes.

  4. Deglaze.  Add the wine and cook until it is reduced by half.

  5. Add tomatoes, fresh herbs and penne and heat through.  Squeeze the juice from  half a lemon over mixture and remove from heat.

  6. Top with green onions and chopped parsley.

Recipe Notes

You can change up the veggies or add more.  That's the beauty of this dish.  Next time I will be using:

If you're not concerned about keeping it vegetarian, some shaved Parmesan or Romano is nice on this dish.  Or use vegan cheese.

Shrimp would go well in this dish, but then again I think you should add shrmp to everything!