Pasta Primavera translates to “Spring Pasta.” This recipe is light, fresh, and simple to make. Packed with colourful veggies, it’s the perfect easy dinner for a spring, or summer night.
Bring a pot of salted water to a boil. Prepare pasta according to the manufacturer’s instructions, cook until al dente. Drain and toss with a drizzle of oil to prevent sticking. Set to one aside while you prepare cook the vegetables.
Heat oil in a large, deep fry-pan over medicum heat. Add garlic, squash, zucchini, onion, and salt. Saute 3-4min, or until vegetables are tender. Stir in tomatoes.
Add pasta, peas (if using), cheese, and lemon juice. Toss to combine. Stir in basil.
Season with several grinds of black pepper. Garnish with extra basil, serve.
0.5g protein per serve if including frozen peas.
Penne pasta is usually used in Pasta Primavera. However, any shape of Low Protein Pasta works well.
Mix up the veggies; try using red capsicum and/or sliced carrot to keep the dish colourful.
Asparagus and broccoli both work well in this recipe. Check with your dietitian how much you can use to stay within your protein allowance.
Leftover pasta stores well in an airtight container for 2-3 days in the refrigerator.