Pasta Primavera lightened up and filled with veggies for a healthy and light meatless dinner!
How was your Labor Day weekend?! I’ve been busy and haven’t been able to share any recipes with you, which makes me crazy! 🙁
But the good news is that I moved into an amazing house over the long weekend and am absolutely loving it! The neighborhood is wonderful. It’s quiet and my neighbors are so sweet. My new home is much bigger than my old one and has a beautiful kitchen. Granite countertops, huge gas stovetop, double oven, just perfect.
This means lots more cooking/baking in my future. 🙂
The light in this house is awesome, too. Perfect for food pics! We have the cutest backyard and a three car garage. (woot woot!) We bought some new furniture, so my living room and family room are coming together nicely.
Bad news? I had no internet, all. weekend. long.
Oh, and then the appointment that we had with the internet provider was cancelled and they made me wait an extra two days! Seriously, my worst nightmare.
But it’s all resolved now. So happy I get to finally share this recipe with you! Have you ever had pasta primavera before? It’s a meatless pasta full of veggies. It’s one of my favorite pasta dishes.
I love using up any veggies left in my crisper. My kids will actually eat this too! It’s deceiving because it’s a comforting pasta dish but is healthier, too! Perfect for a quick & healthy weeknight dinner!
- 2 Tbsp. olive oil
- 4 cloves minced garlic
- 3/4 lb. asparagus cut into 1" pieces
- 1 red bell pepper
- 2 carrots shaved with a peeler
- 1 9-oz can/jar artichoke hearts
- S & P
- 1 13.25-oz box spaghetti (I love Dreamfield's Healthy Carb)
- 1 tsp. finely grated lemon zest
- 1 Tbsp. Dijon mustard
- 1 cup finely grated Parmesan cheese
- 1/4 cup 2% evaporated milk
- Warm oil over medium heat in a large skillet. Add garlic and cook until golden, about 2 minutes.
- Add asparagus, bell pepper, carrots, and artichoke hearts. Season with salt and pepper and increase heat. Cook until just tender, about 5 minutes.
- Meanwhile, cook spaghetti. When nearly done, set aside 1 1/2 cups cooking water, then drain pasta. Toss pasta with veggies in skillet. Reduce heat to medium.
- Add 1 cup of pasta water, lemon zest, mustard, parmesan, and evaporated milk. Cook until creamy, adding more pasta water if it gets too dry. Taste and season if necessary.
- Top with extra parmesan cheese, serve and enjoy!
Hi Jen! Love your recipes. Just a question – I see “mustard” in the instructions but not in the ingredients. Just wondering how much, what kind, etc?
Ahh! Thanks for catching that Meagan! I edited the recipe and added in 1 Tbsp. Dijon mustard. I hope you give it a try!
Ashley | The Recipe Rebel says
This looks so perfect for remaining summer veggies! I can totally relate — we moved this winter and a nice kitchen and natural light are so important! Glad you’re enjoying your new house 🙂
Krista @ Joyful Healthy Eats says
Oh girl.. I’ve been there! No internet for a blogger = heart attack! So not fun. Hope you start to feel caught up soon.
So excited for you and your new awesome kitchen (kinda jealous)! And yeah for all that natural light. Are you gonna show us pics soon? I mean otherwise I might just need to fly out and see it! hehe..
Loving this pasta dish girl and all the veggies!
Jaren (Diary of a Recipe Collector) says
So excited for you and your family!!! No Internet sounds awful…but at least you got to spend the whole time focusing on your house:)
This pasta looks so fresh and delicious!
Anna (Hidden Ponies) says
No internet feels SO strange! I’ve been trying to do more meatless dinners, and pastas like this are always a winner – great recipe!
Carol at Wild Goose Tea says
Totally cool about your house. I personally love decorating and redecorating my home. No internet is not good considering you are a food blogger. I have a day job that requires heavy use of the net. Wednesday it was down for hours for miles and miles around. I still trying to catch up at work. Pasta is preying on my mind the last couple of months. Constantly denying the urge. Thanx for the lighter recipe.
Bianca @ Confessions of a Chocoholic says
I haven’t had pasta primavera in ages and I am now craving this lighter version! Looks perfect.
Jen @ Baked by an Introvert says
Congratulations on your new home. I know moving can be stressful but a bigger kitchen and more light makes it all worth it. This pasta looks absolutely scrumptious!