I love a good pasta primavera! If I’m being honest, one of my favorite foods growing up was pasta. As I’ve gotten older & wiser, I don’t eat as much pasta because I know that too much of a good thing is definitely not good!
With this dish, I used quinoa pasta instead of traditional pasta because it’s lower in carbs & also has protein.
You can also add Lemon Garlic Chicken to the mix if you aren’t interested in keeping it vegetarian.
1 1/2 Cups uncooked Quinoa Pasta
3 Tablespoons Olive Oil
2 cups Broccolini (Broccoli Rabe) cut into bite-size pieces
1 Large Sweet Pepper Diced
1/2 a medium Red Onion Sliced
4 cloves Garlic – minced
1 cup fresh Baby Spinach
1 cup Cherry Tomatoes halved
1 Lemon zested & Juiced
2 Tablespoons Fresh Basil, Minced
Salt & Pepper to taste
Aleppo pepper for topping
Cook the pasta according to the package directions
In a large skillet over medium-high heat add the oil & sauté the broccolini, onions, pepper & garlic until veggies are tender.
Once tender, drain the pasta (reserving some of the cooking liquid), add the pasta to the pan & mix.
Add the spinach, tomatoes, & lemon zest & juice, & basil right before serving. If the pasta is still a bit dry, add in a bit of the pasta cooking liquid.