LunchDinnerMain Course

Whole-Wheat Pasta Primavera

Name: Whole-Wheat Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 340 g whole wheat pasta; 2 tbsp olive oil; 0.5 pcs yellow onion diced; 2 clove garlic minced; 1.5 cup broccoli florets; 1 pcs bell pepper sliced, any color; 1 pcs zucchini diced; 1 cup cherry tomato halved; 0.5 cup vegetable broth; 0.5 pcs lemon juiced; 0.25 cup fresh basil chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp vegan parmesan cheese grated (optional)

This vibrant pasta primavera combines whole-wheat pasta with a colorful array of fresh vegetables in a light, flavorful sauce. It's a healthy and satisfying meal that comes together quickly, perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 426 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gwhole wheat pasta
2 tbspolive oil
0.5 pcsyellow onion, diced
2 clovegarlic, minced
1.5 cupbroccoli florets
1 pcsbell pepper, sliced, any color
1 pcszucchini, diced
1 cupcherry tomato, halved
0.5 cupvegetable broth
0.5 pcslemon, juiced
0.25 cupfresh basil, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspvegan parmesan cheese, grated(optional)

Equipment

colander · large skillet · knife · cutting board · large pot

The method

Step by step

1
Bring a large pot of salted water to a rolling boil.
About 5 min
2
Add the whole wheat pasta to the boiling water and cook according to package directions until al dente.
About 10 min
Cook’s note: Reserve about 1/2 cup of the pasta cooking water before draining.
3
While the pasta cooks, heat the olive oil in a large skillet or deep pan over medium heat.
About 1 min
4
Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.
About 4 min
5
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
6
Add the broccoli florets and sliced bell pepper to the skillet and sauté for 5-7 minutes until they start to become tender-crisp.
About 7 min
7
Stir in the diced zucchini and halved cherry tomatoes, cooking for an additional 3-4 minutes.
About 4 min
Cook’s note: You want the vegetables to be tender but still have a slight bite.
8
Pour in the vegetable broth and fresh lemon juice, then season with salt and black pepper.
About 1 min
9
Drain the cooked pasta and add it directly to the skillet with the vegetables.
About 1 min
Cook’s note: If the sauce seems too thick, add a splash of the reserved pasta water.
10
Toss everything together until well combined and the pasta is coated in the sauce.
About 1 min
11
Stir in the fresh basil just before serving.
12
Serve immediately, optionally garnished with vegan parmesan cheese.

Per serving

Nutrition

64%Score

Calories: 426kcal
Protein: 14.4g
Carbs: 74.1g
Fat: 10.1g
Fibre: 8.5g
Sugar: 7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pasta primavera in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stove with a splash of water or vegetable broth to prevent drying out.