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A vibrant medley of fresh spring vegetables tossed with tender pasta in a light and creamy lemon-garlic sauce. This colorful dish is a celebration of the season and comes together in under 30 minutes.
For 4 servings
Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Just before draining, reserve 1.5 cups of the starchy pasta water, then drain the pasta.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the broccoli, carrots, and asparagus. Sauté for 3-4 minutes until they begin to turn tender-crisp.
Add the sliced red bell pepper and minced garlic to the skillet. Cook for another 2 minutes, stirring frequently, until the pepper softens slightly and the garlic is fragrant.
Pour in the vegetable broth to deglaze the pan, scraping up any flavorful bits from the bottom. Add the frozen peas and halved cherry tomatoes. Cook for 2-3 minutes until the tomatoes just begin to soften and the peas are heated through.
Reduce the heat to low. Stir in the heavy cream, lemon zest, and the juice of half the lemon. Season with salt, black pepper, and red pepper flakes (if using). Let the sauce simmer gently for 1 minute to meld the flavors.
Remove the skillet from the heat. Add the grated Parmesan cheese and stir until it melts smoothly into the sauce.
Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water at a time until it reaches your desired consistency.
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A vibrant medley of fresh spring vegetables tossed with tender pasta in a light and creamy lemon-garlic sauce. This colorful dish is a celebration of the season and comes together in under 30 minutes.
This italian_american recipe takes 25 minutes to prepare and yields 4 servings. At 436 calories per serving with 13.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Taste and adjust seasoning, adding more lemon juice if desired. Garnish with fresh parsley and serve immediately with extra Parmesan cheese on the side.
Incorporate grilled chicken strips, sautéed shrimp, or a can of drained chickpeas for a more substantial meal.
Substitute the heavy cream with full-fat coconut milk or a cashew-based cream. Replace the Parmesan with nutritional yeast or a vegan Parmesan alternative.
Omit the heavy cream entirely. Create a lighter sauce by using more of the reserved pasta water and an extra drizzle of good quality olive oil.
Feel free to use other seasonal vegetables like zucchini, yellow squash, snap peas, or mushrooms.
Adapted versions of this recipe for specific dietary needs:
The diverse array of vegetables like broccoli, carrots, and bell peppers provides a significant amount of vitamins A, C, and K, as well as folate and potassium, which are essential for overall health.
With numerous vegetables and the option of using whole wheat pasta, this dish is high in dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates from the pasta provide a steady release of energy, making this a satisfying and fueling meal for lunch or dinner.
The use of extra virgin olive oil contributes monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
A serving of this Pasta Primavera contains approximately 580-650 calories, depending on the exact ingredients and portion size. The calories come from the pasta, olive oil, cream, and cheese.
Yes, it can be a very healthy dish as it's packed with a wide variety of vegetables, providing essential vitamins, minerals, and fiber. To make it healthier, you can use whole wheat pasta and be mindful of the amount of cream and cheese used.
Absolutely. Simply substitute the fettuccine with your favorite gluten-free pasta. Cook the gluten-free pasta according to its package directions, but still remember to reserve some of the starchy cooking water.
Pasta Primavera is very versatile. You can use almost any vegetable you have on hand. Zucchini, yellow squash, mushrooms, spinach, and snap peas are all excellent additions or substitutions.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or vegetable broth to loosen the sauce and prevent it from drying out.