Go Back
Print

Whole Wheat Pasta Primavera for Healthy Spring Dinners

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A vibrant and healthy pasta dish packed with fresh vegetables, perfect for a light spring dinner.

Ingredients

Pasta

  • 300 g whole wheat pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium carrot, julienned
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, cut into 2-inch pieces
  • 0.5 cup frozen peas
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and black pepper
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh lemon juice

Instructions 

  • Cook pasta according to package; reserve 1/4 cup water, then drain.
  • Heat olive oil; sauté garlic for 1 minute.
  • Add bell peppers, zucchini, and carrot; cook 5–7 minutes until tender.
  • Add asparagus and cherry tomatoes; cook 3–4 minutes. Stir in peas last.
  • Season with oregano, red pepper flakes, salt, and black pepper. Toss pasta with vegetables, adding reserved water as needed. Finish with lemon juice, Parmesan, and basil; toss and serve.

Notes

Use fresh vegetables for best flavor. Adjust seasoning to taste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Pasta