Healthy Pasta Primavera Recipe

No cream in this Healthy Pasta Primavera Recipe – just a dry white wine with a splash of lemon and fresh herbs – divine!  All it requires is a quick saute of fresh veggies in olive oil before being tossed with penne.

With the local farmers’ markets about to open, you can use your family’s favorite veggies in this easy recipe for a quick weeknight meal that is packed with protein.   I’ve used white wine while deglazing the pan but you can also use vegetable or chicken broth if it’s preferred.

I love all the veggies in here!  Best of all, it’s a great way to use up the produce in your fridge.  I think mushrooms and a red bell pepper would go well in here as well but you have to stop somewhere, right?!  Sugar snap peas are one of my favorites – so much flavor and crunch!

Did you know that sugar snap peas are:

  • very low in saturated fat, cholesterol and sodium
  • a very good source of dietary fiber
  • contains Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron and Manganese

Pairing these little green gems with Chickapea’s high protein and fiber makes this a complete meal that is easy on the budget too.

I you prefer to roast the veggies, go ahead but  I prefer the crispness of the sauteed veggies in my spring dishes.   The best thing about any recipe though is that you can always find ways to make it your own so go ahead – walk on the wild side!

Robyn from Simply Fresh Dinners is our recipe creator and admitted pasta fanatic.  For more of her fresh recipes visit her on Facebook and Instagram.

5 from 11 votes
Healthy Pasta Primavera Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
 No cream in this Healthy Pasta Primavera Recipe - just a dry white wine with a splash of lemon and fresh herbs - divine!  All it requires is a quick saute of fresh veggies in olive oil before being tossed with  penne.
Course: Main Course
Cuisine: American
Keyword: pasta primavera
Servings: 4
Calories: 273 kcal
Author: Robyn Gleason
Ingredients
  • 8 ounces Chickapea penne
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup carrots, peeled and sliced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas
  • 1/2 cup dry white wine
  • 1 cup zucchini
  • 1 cup grape tomatoes, halved
  • handful of fresh herbs, I used parsley and thyme
  • 1/2 lemon
  • 3 green onions, sliced
  • salt and pepper to taste
Instructions
  1. Cook pasta according to instructions. Drain, rinse and set aside.

  2. In a large pan, heat olive oil on med-high heat.  Saute garlic until golden, about 3 minutes.

     

  3. Add carrots, cook for 3-4 minutes. Add broccoli and sugar snap peas and cook for 3 minutes. Add zucchini and cook for 2 minutes.

  4. Deglaze.  Add the wine and cook until it is reduced by half.

  5. Add tomatoes, fresh herbs and penne and heat through.  Squeeze the juice from  half a lemon over mixture and remove from heat.

  6. Top with green onions and chopped parsley.

Recipe Notes

You can change up the veggies or add more.  That's the beauty of this dish.  Next time I will be using:

  • red bell pepper
  • mushrooms
  • corn
  • peas

If you're not concerned about keeping it vegetarian, some shaved Parmesan or Romano is nice on this dish.  Or use vegan cheese.

Shrimp would go well in this dish, but then again I think you should add shrimp to everything! 

More vegetarian recipes from Chickapea: