Description
This light and healthy pasta primavera is packed with fresh vegetables and a creamy, flavorful sauce—without the extra calories! Made in just one pot, it’s an easy weeknight meal that’s both nutritious and delicious.
Ingredients
Units
Scale
- 8 oz whole wheat pasta (or gluten-free if needed)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1/2 cup milk (or unsweetened almond milk for dairy-free)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/4 cup fresh basil, chopped
- 1/2 tsp red pepper flakes (optional, for a kick)
Instructions
- Sauté the Veggies – In a large pot, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in zucchini, yellow squash, bell pepper, cherry tomatoes, and broccoli. Sauté for 3–4 minutes.
- Add Pasta & Broth – Add the uncooked pasta, salt, pepper, Italian seasoning, and vegetable broth. Stir well and bring to a simmer.
- Cook Until Tender – Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Make It Creamy – Stir in milk and Parmesan cheese. Let it cook for another 2 minutes until the sauce thickens slightly.
- Finish & Serve – Remove from heat, stir in fresh basil, and sprinkle with red pepper flakes if using. Serve warm!
Notes
- Make It Protein-Packed – Add grilled chicken, shrimp, or tofu.
- For a Vegan Version – Use almond milk and nutritional yeast instead of Parmesan.
- Extra Flavor Boost – Add a squeeze of lemon juice or a dash of balsamic vinegar before serving.
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg