pasta primavera


  • 16 ounces whole wheat or gluten free pasta
  • ¼ cup vegetable broth or 3 tablespoons refined coconut oil (for sautéing)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup asparagus tips
  • 1 cup broccoli, cut into small florets
  • 1 cup cauliflower, cut into small florets
  • 1 small zucchini, chopped
  • ½ cup red bell pepper, chopped
  • 1 cup soy cream
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 15 cherry tomatoes, halved
  • Real Salt and pepper to taste
  • 1 cup vegetable broth
  • 2 teaspoons cornstarch dissolved in water


  1. Bring water to a boil in a large pot. Add pasta to boiling water and cook according to instructions while primavera sauce.
  2. Heat broth or oil in a large skillet over medium heat. Sauté onion for a couple of minutes, then add garlic and sauté for another minute.
  3. Mix in asparagus, broccoli, zucchini, and bell pepper, and sauté for 2 minutes. Add remaining vegetable broth, cream, basil, oregano, tomatoes, salt and pepper.
  4. Add cornstarch (previously dissolved in water). Turn up the heat and bring to a boil for 3 minutes. Then lower heat to a simmer.
  5. Drain pasta and toss with primavera sauce.


Nutrition Per Serving

212 Calories, 26g Carbohydrates, 7g Fat, 206mg Sodium, 5g Protein, 12g Fat, 0mg Cholesterol, 4g Fiber



Breakfasts | Lunches | Dinners | Soups | Salads | Desserts | Snacks