Pasta Primavera

Prep Time: 20 mins

Total Time: 30 mins

Meal Type: Lunch,Dinner

Source: Living Plate Rx

Servings: 4 

Ingredients

• 1 lb pasta, whole-grain, cooked al dente
• 1 bell pepper, red, cut into slivers
• 1 zucchini, medium, sliced
• 1/2 onion, red, slivered
• 8 oz asparagus, trimmed and chopped
• 2 cloves garlic, minced or pressed (2 tablespoons lemon juice)
• 1 pints tomatoes, cherry, halved
• 2 cups spinach, chopped
• 1/4 cups olive oil
• 1 tsp Italian seasoning
• 1/2 cup of broth (chicken, vegetable or beef, optional)*
• 3 Tbs parmesan cheese, grated (optional)

Directions

Prep

1. Prepare pasta al dente or until desired texture.
2. Prep pepper, zucchini, onion, asparagus, garlic, tomatoes, and spinach as directed.

Make

1. In a large sauté pan, heat olive oil and add onion and peppers. Sauté until softened then add asparagus, garlic, zucchini, cherry tomatoes, and Italian seasoning.
2. Continue sautéing until all vegetables are just softened, adding optional 1/2 cup of broth if needed to prevent sticking.
3. Add pasta to sauté pan and toss with vegetables.
4. Stir in spinach [heat will wilt the spinach.]
5. Serve with grated cheese if desired.
6. Season with salt and pepper to taste.

Tips from Elisa & Ellen: Use this recipe as a template and vary the vegetables. This is a great recipe to help you use any veggies and fresh herbs your need to get rid of at the end of the week. 

*Optional broth – This ingredient is not included in the printable PDF. This is our personal addition. We find adding a 1/2 cup of broth, along with the 3 tbsp of grated cheese, helps to coat the pasta with the salty & savory flavors of this dish.