Veggie Pasta Primavera

March 28, 2019
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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

  1. Cook the pasta according to the package directions

  2. In a large skillet over medium-high heat add the oil & sauté the broccolini, onions, pepper & garlic until veggies are tender.

  3. Once tender, drain the pasta (reserving some of the cooking liquid), add the pasta to the pan & mix.

  4. 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.

  5. Enjoy!

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