Back in the 1970’s Pasta Primavera was invented and introduced in a New York City restaurant. (Origins of the dish are somewhat disputed.) It was a pasta dish with springtime vegetables (primavera means springtime) in a cream sauce. I like to try to eat lighter and healthier meals with lower fat. In fact everytime I see my physician for a check-up, she says eat less fat! Today I’m sharing a lighter and healthier pasta dish with a rainbow of vegetables based on spring asparagus. Add carrots, yellow squash, zucchini, mushrooms, and cherry tomatoes for a dish that is both pleasing to the eye and your taste buds.
The vegetable medley is my attempt to “eat a rainbow”. To eat a rainbow means to eat all the various colors in fruits and vegetables. The colors have a nutritional purpose. This means you eat fruits and vegetables from each color and get a variety of important vitamins and nutrients that can prevent disease. At mealtime, half of your plate should be filled with fruits and vegetables. If asparagus is unavailable, you could substitute fresh green beans or broccoli. This dish is easy and quick for a beautiful dish for the family. I do suggest you start with a whole grain pasta. I am using pasta penne but you could use another pasta.
Pasta With Rainbow Vegetables
Ingredients
- 2 cups whole grain penne pasta
- 1 lb fresh asparagus trimmed and cut into 2" pieces
- 2 cups sliced fresh mushrooms
- 1 tbsp olive oil
- 1/2 cup chopped white onion
- 1 small yellow squash halved lengthwise and sliced
- 1 small zucchini halved lengthwise and sliced
- 2 cups cherry tomatoes halved
- 1/2 cup shredded carrot
- 2 cloves garlic minched
- 1 tbsp fresh oregano chopped
- salt and pepper to taste
- 1/8 tsp red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 2 lemons cut into wedges
Instructions
- Place large pot of water on high; lightly salt
- Bring to a boil and add penne
- Cook for about 11 minutes until pasta is tender but firm to the bite
- Meanwhile heat oil in large skillet over medium-high heat
- Add onion and cook 2 to 3 minutes until softened
- Add asparagus, mushroom, and squash
- Cook for about 5 minutes until just tender
- Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes
- Cook about 1 minute until tomatoes begin to soften
- Drain penne and reserve 1/2 cup of water
- Add penne to vegetables with 1/4 cup Parmesan cheese and 1/4 cup pasta water
- Stir & if more water is needed to emulsify the cheese, add the last 1/4 cup
- Squeeze 1/2 a lemon over dish
- Serve with 1/4 cup Parmesan sprinkled on top with lemon wedges to side
Enjoy!
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…it looks delicious.
Ohh! This looks so good. A heathy meal that actually looks fantastic too. I think I could actually get my girls to eat the veggies in this x
This looks delicious! I’d have to use gluten-free pasta and cut the cheese, but otherwise it’s great 🙂
Gracias por la receta y historia del plato. Me encanta la pasta. Te mando un beso.
This looks delicious! I love traditional pasta primavera loaded with fresh veggies but I too am always trying to cut fat (and dairy!) from our diet. This is a great alternative! Pinned.
Joanne you always say the nicest things – hope your day is wonderful.
We just made this last night and it was amazing! A new favorite of mine for sure.
I’m so happy you like it – thanks for letting me know!
What a good look! I often cook pasta with vegetables, I like it a lot! 🙂
me too Raquel – have a great day!
This does not only look yummy but it is also pretty. Thanks for sharing @aclwcc. Pinned & Tweeted. I always look foward to your summer salads.
I always look forward to you dropping by. It makes my day.
Oh, that looks wonderful and delicious, dear Carol! I also had a very colorful plate today: carrots (orange), celery (green), red peppers, tomatoes (red), potatoes (yellow) and a vegetarian meat substitute made from peas (looks and tastes like a kebab). I’m not a true vegetarian, but I’m adding more and more veggie days to my diet. I like your receipe very much!
All the best,
Traude
https://rostrose.blogspot.com/2022/04/italien-reisebericht-zwei-relaxtage-und.html
I hope you enjoy it Traude!
I printed that pasta recipe. Yummy. Hubby and I love these kind of meals.
Have a fabulous day and week, Carol. ♥
Not only a healthier dish but delicious too. I love pasta and I’m loving how pretty it looks. Thanks Carol!
thanks for the sweet comment Denise – I hope you’re having a great week!
Very delicious Carol and a very beautiful dish. I like Rigatonii inside of penne.
Cruisin Paul
This looks sooo yummy!
thanks Marie – have a great day!
Oh yum this sounds delicious and colourful recipe x #mmbc
I love pasta dishes that are simple and fresh like this. Definitely pinning!
I love one pot meals – less to clean up!
This looks great and perfect for spring/summer! stopping by from katherine’s corner link party!
thanks for visiting Tanya – have a great day!
This looks really tasty! I love pasta dishes so I will be trying this one out. Have a lovely day. 🙂
I hope you love it!