Pasta Primavera lightened up and filled with veggies for a healthy and light meatless dinner!
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Pasta Primavera

Pasta Primavera lightened up and filled with veggies for a healthy and light meatless dinner!
Course: Main
Servings: 6
Author: Jen Nikolaus

Ingredients

  • 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

Instructions

  • 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!