Pasta Primavera – Gone Light

May 10, 2023May 10, 20230 1
Pasta Primavera - Gone Light recipe perfect for a healthy meal option
in Pasta

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 lb whole wheat penne or 3/4 lb whole-grain penne
1 lb medium asparagus , cut into 1 1/2-inch sections
1 can chicken stock
1/4 teaspoon salt
pepper , to taste
1 1/2 tablespoons olive oil , plus 2 teaspoons extra for serving
4 garlic cloves , sliced
1/4 red onion , chopped small
1/8 teaspoon red pepper flakes
4 ounces shiitake mushrooms , stemmed and sliced
4 ounces cremini mushrooms , trimmed and cut ( into quarters or sixths , depending on size )
1 cup frozen peas
2 pieces sun-dried tomatoes
2 tablespoons fresh parsley , chopped
1/2 cup parmesan cheese , chopped
6 ounces Baby Spinach , bag is fine
2 scallions , chopped

Nutrision Information

Servings Per Recipe
6
Calories
361
Sugar
6g
Fat
14g
This healthy and delicious Pasta Primavera - Gone Light recipe makes the perfect meal option on its own or as a side dish. The recipe is a twist on the classic Italian pasta dish with traditional Primavera vegetables like asparagus and peas, and includes the fun addition of fresh mushrooms and spinach. The whole-grain penne ensures this meal provides the necessary carbs while also being clean-eating friendly. It has a lightness to it which makes it a great choice for dinner when one wants to avoid heavy and oily meals. It is perfect for big sharing dinners, as well as for lunch control option. It is healthy and fresh keeping you energized throughout the day or evening.

Instructions

1.Cook the pasta according to package instructions
2.While the pasta is cooking, in a large skillet, bring the chicken stock to a boil with the asparagus, salt, and pepper.
3.Boil for 3 minutes, then transfer the asparagus with a slotted spoon to a large bowl.
4.In the same skillet, heat the 1 1/2 tablespoons of olive oil over medium heat until simmering.
5.Add the garlic, onion, and red pepper flakes and cook until the onion is soft and the garlic just starts to turn golden brown.
6.Add the mushrooms and cook until they release their liquid and start to brown.
7.Add the peas and sun-dried tomatoes, and cook for 2 more minutes.
8.Drain the pasta and reserve 1/2 cup of the cooking liquid.
9.Add the pasta and reserved cooking liquid to the skillet.
10.Add the asparagus, spinach, scallions, parsley, Parmesan cheese, and the remaining 2 teaspoons of oil and toss well.

PROS

This Pasta Primavera – Gone Light recipe is a healthier twist on the classic pasta dish with added multigrain substitutes and fresh vegetables.

Ideal recipe to feed a large crowd.

Quick and easy to make.

CONS

Leftovers can sometimes taste slightly soggy.

Requires a lot of chopping and prep work.

HEALTH & BENEFITS

Whole-grain penne, asparagus, and mushrooms in this dish are excellent sources of dietary fiber.
It is a vegan recipe with added healthy fats and micronutrients.
The sun-dried tomatoes provide an additional boost of antioxidants.

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