Loaded with a rainbow of springtime vegetables and lots of Parmesan, this garden-fresh pasta primavera is a delicious and healthy spring side dish!
So. Much. Green.
Hi, spring. You do know that I love you and all your green goodness to pieces right?
Sorry, I just realized I’m talking to well, nobody. I’m just kinda obsessing over all things green right now. All my brain is seeing right now is GREEN. And I rest my case that this is not weird.
It’s just my favorite color and flavor in April. All the things. SQUEEEE!
So this panful of health-food gorgeousness we’re doing today is getting you ready for FRIDAY tomorrow. Pizza night….spaghetti dinners….cookies for dinner…you know the drill. Thursday is GREEN-for-dinner day.
It’s a thing, okay? Just go with it.
This right here is literally just a pan full of the healthy, feel-good stuff. We’ve got…..
- 1495 varieties of spring veggies.
- Whole wheat pasta.
- A truckload of Parmesan cheese.
Wait, that last one wasn’t healthy? I figure that the scale was already on the side of healthy (veggies and whole wheat pasta, yo!) so a little bit of the not-so-skinny stuff on the other side is totally fine.
A truckload of Parmesan cheese really is just a little bit. Now if we were to dump on, say, a boatload of Parmesan on top then there might be a little problem….
Just a little problem though. Nothing this cheese-LURVER couldn’t handle. 😉
Now that I literally just blew away 20 minutes of your time talking about trucks and boats full of Parmesan let’s move on to other business shall we?
Pasta primaveras just scream SPRING to me. Best part? They’re SO simple and non-fussy. Everything cooks up in the same skillet and 30 minutes later you’ve got a panful of glorious, HEALTHY, and oh-so gorgeous carbs ready for faceplanting.
Really, though. You just can’t resist something this colorful and gorgeous.
Healthy carbs = Always a good thing.
Oh, and I should probably let you know that I prefer bowtie pasta (farfalle is the technical term) in my pasta primavera just because bowties are just so fun and I am 100% convinced that fun food tastes better.
Also, it’ll make the kids guaranteed to eat their veggies. Wiiiiiiiiiiiinning!
I’m still trying to turn my family on to the fact that green stuff is their FRIEND. This primavera definitely helped my cause. Mostly because they couldn’t even distinguish all the veggies under the inches of Parmesan…
….until the veggies had already been eaten. Tee-hee-hee. Those darned ninja veggies, I tell ‘ya….
Sarah = Score: 1
Family = Score: 0
Fill up on the glorious green stuff with this pasta primavera before the weekend, peeps. Heck, if you’re anything like me you can totally keep the green stuff going all through the weekend.
….or just every day for the rest of your life. 🙂
Hi, lover. Allow me to introduce you to my FACE.
- 1 lb farfalle pasta (or pasta cut of your choice)
- 2 cups fresh broccoli florets
- 2 cups asparagus spears, trimmed and cut into 2-in pieces
- 1 large sweet pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 cup fresh spinach, roughly chopped
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1/4 cup lemon juice
- 2 tablespoons minced fresh basil
- Salt and pepper to taste
- Grated Parmesan cheese for topping
- Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
- In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
- Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.