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Pasta Primavera
"Primavera" means spring. This lightly creamy Pasta Primavera is filled with fresh spring vegetables. Use any veggies you like year-round!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 310 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 6 ounces whole wheat cavatappi pasta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot chopped or ½ cup chopped spring onion
- 2 carrots peeled and cut into thin, 1/4-inch x 1-inch matchsticks
- 1 red bell pepper cored and cut into matchsticks
- 1 yellow bell pepper cored and cut into matchsticks
- 1 pound asparagus ends snapped and cut diagonally into 1-inch pieces
- 2 teaspoons Italian seasoning plus additional to taste
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 3 garlic cloves finely chopped
- 1 cup frozen peas no need to thaw
- 1 cup freshly grated Parmesan cheese at room temperature, plus additional for serving
- ½ cup whole milk Greek yogurt at room temperature (DO NOT use fat free or it will curdle)
- chopped fresh parsley tarragon, or basil, for serving
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 8 minutes. RESERVE 1 CUP OF THE PASTA WATER, then drain.
- While the water comes to a boil, in a large, deep skillet or Dutch oven (one large enough to hold the cooked pasta and vegetables), add the oil and butter. Once the butter has melted, add the shallot. Sauté for 2 minutes.
- Add the carrots and bell pepper. Sauté for 3 minutes.
- Add the asparagus, Italian seasoning, salt, and pepper. Cook until vegetables are crisp-tender, 3 to 4 minutes more. Stir in garlic and cook 30 seconds.
- As soon as the pasta is drained (remember to save its cooking liquid!!), add it immediately to the vegetables along with the peas. Stir to combine, then stir in the Parmesan and Greek yogurt. Toss to coat, adding the cooking liquid as needed to loosen the sauce. Enjoy immediately, topped with herbs and additional Parmesan.
Cup of Yum
Notes
- TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The sauce may separate a bit, but it should still taste delicious.
Nutrition Information
Serving
1(of 6)
Calories
310kcal
(16%)
Carbohydrates
33g
(11%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
25mg
(8%)
Potassium
445mg
(13%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
5087IU
(102%)
Vitamin C
78mg
(87%)
Calcium
217mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 310kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Potassium | 445mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 5087IU | 102% |
| Vitamin C | 78mg | 87% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.