Pasta Primavera
Servings: 4 servings
Calories:
Enjoy a light and flavorful Dairy-Free, Oil-Free Primavera Pasta packed with fresh, crisp vegetables. This plant-based take on the classic dish features a vibrant, nutrient-rich sauce without cream or butter or cheese—perfect for a wholesome, delicious meal!
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Equipment
- Medium Sauce Pot
- Stock Pot
Ingredients
- 1 lb. Pasta of choice cooked per package
- 2 cups asparagus (8 oz or 240g)
- 2 cups carrots (8 oz or 240g)
- 2 cups green beans (6 oz or 200g)
- 2 cups zucchini (8 oz or 240g)
- 2 cups peas (8 oz or 240g)
- 2-2½ cups Alfredo Sauce
- ¼-½ tsp red pepper flakes for garnish optional
- 2 tbsp chopped fresh parsley for garnish optional
- Sea salt and black pepper to taste
Instructions
- Dice all zucchini, carrots, asparagus, and green beans into about 1/2-inch pieces and set aside.
- Fill a heavy-bottomed saucepan with 6 cups of water and bring to a boil. Add the zucchini and carrots. Cook 5-10 minutes until tender. Move cooked vegetables to a bowl using a slighted spoon.
- Add asparagus and green beans to same pot of water. Cook 5-10 minutes until tender. Move cooked vegetables to a bowl using a slighted spoon. Add peas to same pot of water. Cook 2-5 minutes. Move cooked vegetables to a bowl using a slighted spoon.
- Cook pasta per direction on packaging, drain reserving 1 cup of pasta water.Return pasta to same pot and add 2 cups Alfredo Sauce to pasta.
- Add 1 cup Alfredo Sauce to vegetables.
- Gently add the vegetables to the pasta. Add pasta water 2 tablespoons at a time until you reach the desired constancy. Discard the remaining pasta water.
- Finish by plating the pasta in individual bowls then garnish with red pepper flakes and chopped parsley.
Notes
- Add additional spring vegetables such as broccoli, mushrooms, onions, last with the pasta to avoid it getting too mushy.
- If you like less pasta, add a half pound and reduce stock added by 1 cup, or double the vegetables.
