Healthy Easy Pasta Primavera
This is a perfect summer pasta recipe! Packed with delicious summer veggies, lightened olive oil sauce and fresh paramesean cheese grated on top! It is a healthy family favorite pasta recipe!
Servings: 6
Calories: 499kcal
Equipment
- 7qt saute pan
Ingredients
Healthy Easy Pasta Primavera
- 16 oz farfalle pasta
- 8 oz baby bella mushrooms
- 2 cups zucchini chopped
- 2 cups yellow squash chopped
- 1 cup cherry tomatoes sliced
- 1/3 cup olive oil
- 1/4 cup shallots cut into strips
- 6 cloves garlic minced
- 1 tbsp oregano fresh
- 1/4 cup basil fresh/chopped
- 1 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes more to taste
- 1 cup parmasean cheese grated
- 1/2 lemon juiced
Instructions
- In a large pot cook pasta according to directions. Once the pasta is cooked, rinse & drain. Set aside until we are ready to add to the vegetables.
- You are going to get the vegetables started! Slice your shallots into strips as seen below
- Then cut your zucchini & squash into 1 1/2 inch cubes. Then the baby Bella mushrooms into 1/4 inch thick slices
- In a 7qt saute pan ( want a big enough pan to be able to stir in the pasta with the veggies) add in 1/3 tbsp olive oil & turn stove top to medium heat, let heat for 1 minute. Then add in the shallots, 6 garlic cloves minced & let it simmer at medium low for 4 minutes. Then add in the red pepper flakes. Heat for 1 more minute. Keep occasionally stirring so they don't brown too much, but start to get light brown.
- Then add in chopped zucchini, squash and mushrooms. Mix into the olive oil mixture. Then season with 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp pepper. Let simmer on medium low for 8 minutes, continue to stir occasionally. Then add in the tomatoes & continue to simmer for 3 more minutes.
- Once veggies have been cooked down and sautéing add in the fresh herbs. Then season with 1/2 tsp salt, 1/4 tsp pepper and mix throughly. Let cook down for 2 more minutes.
- Add in the pasta on top, stir until pasta is combined with the olive oil, garlic and shallot sauce, along with the veggies as well as the lemon juice. Now it may seem like there isn't much sauce, however olive oil goes a long way, especially the garlic. So just make sure you stir the pasta in well. Then sprinkle in the grated parmesan & fold it in.
- Season with salt, pepper, paprika or more fresh herbs to taste! Sometimes I drizzle a little more olive oil on top & one more garlic clove minced-- but that is our preference! Then add as much parmesan as you want of course.
- Then enjoy with a nice large salad or French Baguette!
Notes
You can use whatever vegetables you'd prefer! We have made this recipe with mustard greens, radishes, mushrooms, tomatoes and squash. This is perfect for cleaning out the fridge with vegetables that are about to go bad.
Don't have fresh Oregano or Basil? No problem! use 1/2 tsp dried Basil & 1/4 tsp dried Oregano.
Nutrition
Calories: 499kcal | Carbohydrates: 66g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 854mg | Potassium: 675mg | Fiber: 4g | Sugar: 6g | Vitamin A: 610IU | Vitamin C: 21mg | Calcium: 247mg | Iron: 2mg