Pasta Primavera

I practice what I preach when it comes to minimizing processed grains...

but this dish is to easy to make and so chock-full of veggies, it's a great option for a quick week night "treat" meal that's easily customizable!

It also makes great leftovers and is delicious cold as a pasta salad.

  • Gluten Free Pasta Primavera: Use brown rice or other gluten-free pasta
  • Vegan/Lactose Free Pasta Primavera: Leave out cheese garnish
  • Meat Lovers Pasta Primavera: Add sauteed shrimp, prosciutto or chicken to the mix

Pasta Primavera 3 Ways!


  • 8 oz  Organic, Whole Wheat Penne or Rotini Pasta
  • 1-2 Tablespoons Organic, Extra Virgin Olive Oil
  • 1 small onion, sliced
  • 2 small cloves garlic, minced
  • 1 medium carrot, cut into matchsticks
  • 1 small zucchini, cut into matchsticks
  • 1/2 cup asparagus, cut into 2" pieces
  • 1/2 cup Cremini mushrooms, quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 Tablespoons fresh Basil (or 1 Tablespoon dried)
  • 2 Tablespoons Fresh Lemon Juice
  • 1/3 cup white wine + 5 oz in a wine glass for sipping...
  • Prepared protein of choice
    • 1 cup kidney beans, rinsed and drained
    • 6 oz chicken or shrimp, sauteed
  • 1/4 c shredded parmesan cheese


  1. Cook pasta according to package.  Drain and set aside.
  2. While your pasta is cooking, heat olive oil in a deep skillet.  Add carrots, asparagus and garlic and cook overmedium heat until just tender.
  3. Add remaining vegetables, salt, pepper and basil.  Continue cooking over medium heat for 3 minutes, stirring.
  4. Add white wine and "protein of choice" and cook for 3-5 more minutes, or until everything is heated through and wine is almost evaporated.  Add cooked, drained pasta and stir.
  5. Toss with parmesan cheese, if desired, and serve!  I served mine over a bed of spinach for a little extra green...