Pasta Primavera (Recipe)
Feb 13, 2022
Pasta Primavera (Recipe)
Ingredients
2 cups dry rigatoni pasta or pasta of choice
1 tablespoon grape-seed oil or as needed to coat pan
1 cup chopped asparagus, 1-inch pieces
1 red bell pepper, chopped into 1-inch pieces
1 medium zucchini, chopped into 1-inch pieces
1 cup snow peas
½ cup frozen peas
½ cup halved cherry tomatoes
Salt and pepper to taste
Sauce
1 tablespoon grape-seed oil or as needed to coat pan
1 medium shallot, diced
4 cloves garlic, minced or grated
1 tablespoon grated lemon peel (optional)
1 cup vegetable broth
½ cup plain unsweetened oat milk
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional)
Optional garnish:
Fresh basil and parsley leaves
Crushed red pepper flakes
Chopped walnuts
Lemon (grated lemon peel, lemon juice, and lemon slices)
Instructions
Bring a 6 quart (or larger) pot of salted water to a boil. Add pasta and cook for 12 minutes, or until al dente. Drain pasta and set aside.
In the meantime, pour grape-seed oil into a 12-inch skillet over medium heat, tilting the skillet until it is evenly coated. Stir in asparagus, red bell pepper, zucchini, snow peas, frozen peas, and cherry tomatoes, cover, and cook for 7 minutes, or until the vegetables are tender but still crisp. Season with salt and pepper to taste.
Transfer the cooked vegetables to a bowl or plate and set aside.
Pour grape-seed oil into the same skillet used to cook the vegetables, tilting the pan until it is evenly coated.
Stir in shallot and cook for 3 minutes, or until translucent. Stir in garlic and lemon peel and cook for 1 minute, or until garlic is fragrant.
Stir in vegetable broth and cook uncovered for 8 minutes, or until the volume is reduced in half.
Stir in oat milk, lemon juice, and nutritional yeast, and stir and cook until the sauce is hot and no longer streaky.
Add the cooked pasta and vegetables to the skillet and stir until they are evenly coated with the sauce and the mixture is hot.
Transfer pasta mixture to a serving dish, spoon any remaining sauce on top, and garnish with fresh basil and parsley leaves, crushed red pepper flakes, nutritional yeast or parmesan cheese, chopped walnuts, and lemon if desired.
Enjoy!!!
Servings : 2
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 633kcal
How to get started?
If you like the Mediterranean diet and want more recipes like this?
We do recommend getting The 21 Day Mediterranean Diet Challenge. It's a weekly Mediterranean Meal Plan, grocery lists and recipes to help you get started.
Let us take all the hard work out of the Mediterranean diet for you! Hundreds of women are experiencing the same struggle you’re going through right now.
- 21-days of meal planning, done for you
- Complete shopping lists, already organized
- No Stress, Feel happier and energetic
Want easy Mediterranean recipes and meals that's planned for you?
© {2022} The Mediterranean Eats. All rights Reserved | Privacy Policy | Disclaimer