Pasta Primavera
Servings: 4 servings
Calories:
This oil-free, dairy-free Pasta Primavera is creamy, colorful, and packed with fresh vegetables. Whole-grain pasta, crisp-tender spring vegetables, and dairy-free Alfredo sauce come together for a cozy Italian-American pasta dinner without butter, cheese, or oil.
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Equipment
- Large stock pot or pasta pot
- Spider strainer / slotted spoon
- High speed Blender
Ingredients
- 1 lb. Whole-grain 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)
- 2-3 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 carrots to the boiling water and cook for 4–5 minutes, until just starting to soften.Add the asparagus, green beans, and zucchini to the same pot of water. Cook for 3–5 minutes, until crisp-tender. Move the cooked vegetables to a bowl using a slotted spoon or spider strainer.Add the peas to the same pot of water. Cook for 1–2 minutes, just until warmed through. Move the peas to the bowl with the other vegetables.
- Cook pasta per direction on packaging, drain reserving 1 cup of pasta water.Return the pasta to the pot and add 1½ to 2 cups Alfredo Sauce. Stir gently to coat.Add the cooked vegetables and fold everything together. Add more Alfredo sauce as needed, then loosen with reserved pasta water, 2 tablespoons at a time, until the sauce reaches your desired consistency.
- Finish by plating the pasta in individual bowls then garnish with red pepper flakes and chopped parsley.
Notes
- Add tender vegetables such as mushrooms, peas, spinach, or zucchini near the end of cooking so they do not become too soft.
- For a more vegetable-forward dish, use ½ pound of pasta instead of 1 pound, or keep the full pound of pasta and double the vegetables.
