Whole-Wheat Pasta Primavera
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
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover pasta primavera in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stove with a splash of water or vegetable broth to prevent drying out.
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