Skinny Pasta Primavera Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
8
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Skinny Pasta Primavera Recipe
Description
This recipe starts with cooking dried fusilli pasta in salted boiling water. Just before finishing the pasta, a selection of vegetables—red bell peppers, snow peas, broccoli florets, and carrots—are blanched briefly for one minute to retain their crispness and color. After draining and rinsing with cold water, the reserved pasta water is used to create a thin, smooth cream sauce by simmering it with cream cheese and minced garlic.
Once the sauce is smooth, the pasta and blanched vegetables are added back to the pot and tossed to coat evenly. Fresh scallions, raw zucchini slices, and fresh thyme leaves are stirred in last, adding layers of fresh herbal and vegetal flavors. The dish is seasoned with salt and pepper to taste and can be served warm or at room temperature.
Skinny Pasta Primavera presents a medley of soft and crisp textures with a mild creaminess from the sauce, making it a balanced vegetarian pasta option. It allows flexibility in pasta choice, including gluten-free or high-protein alternatives.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
Ingredients
- 1 pound fusilli pasta can sub gluten-free or high-protein pasta, dried whole grain
- 1 cup red bell pepper cut into small segments
- 1 cup snow peas halved
- 1 cup broccoli florets small
- 1 cup carrot sliced
- 2 cups water reserved pasta water
- 4 ounce cream cheese low-fat or nonfat
- 3 cloves garlic minced
- 1 cup scallions chopped
- 1 cup zucchini halved, sliced
- 2 teaspoons thyme fresh leaves
- salt and pepper
- Parmesan Cheese for garnish, grated
Instructions
- Place a large stock pot of water over high heat. As the water begins to boil, add a tablespoon of salt. Stir in the pasta and cook according to package instructions.
- When the pasta is almost al dente, drop the red peppers, snow peas, broccoli, and carrots into the boiling water to blanche for one minute. Then drain the pasta and veggies in a colander, reserving 2 cups of pasta water. Set the pasta water aside and rinse the pasta and veggies with cold water.
- Using the same pot, place the pasta water, cream cheese, and garlic over medium heat. Bring to a simmer and whisk to create a thin smooth cream sauce. Once the sauce is completely smooth, add the pasta and blanched vegetables back to the pot. Stir well to coat the pasta.
- Toss in the chopped scallions, raw zucchini slices, and thyme. Stir to incorporate. Taste, then season with salt and pepper as needed. Serve warm or at room temperature.
Notes
- You can substitute the fusilli with any preferred pasta variety, including gluten-free or high-protein legume-based options.
- Store leftovers in an airtight container in the refrigerator for up to four days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 241kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 28mg | 1% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3640IU | 73% |
| Vitamin C | 48.5mg | 54% |
| Calcium | 47mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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