Name: Whole Wheat Pasta Primavera for Healthy Spring Dinners
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 300g whole wheat pasta; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 small red bell pepper, sliced; 1 small yellow bell pepper, sliced; 1 medium zucchini, sliced into half-moons; 1 medium carrot, julienned; 1 cup cherry tomatoes, halved; 1 cup asparagus, cut into 2-inch pieces; 1/2 cup frozen peas; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh lemon juice

Description

My Whole Wheat Pasta Primavera for Healthy Spring Dinners is a colorful, wholesome dish packed with fresh vegetables, whole wheat pasta, and vibrant flavors. It’s simple, comforting, and perfect for family dinners. Sauté garlic and a medley of bell peppers, zucchini, carrots, asparagus, peas, and cherry tomatoes, then toss with al dente whole wheat pasta, a touch of olive oil, lemon juice, and Parmesan. Fresh basil finishes the dish beautifully. Healthy, delicious, and ready in 30 minutes – spring on a plate for your family.

Ingredients

Scale

300g whole wheat pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 medium zucchini, sliced into half-moons
1 medium carrot, julienned
1 cup cherry tomatoes, halved
1 cup asparagus, cut into 2-inch pieces
1/2 cup frozen peas
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh lemon juice

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Instructions

Cook whole wheat pasta according to package instructions; reserve 1/4 cup pasta water and drain.
Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute.
Add bell peppers, zucchini, and carrot; cook 5–7 minutes until slightly tender.
Add asparagus and cherry tomatoes; cook 3–4 more minutes. Stir in peas last.
Season with oregano, red pepper flakes, salt, and black pepper.
Toss pasta with vegetables, adding reserved pasta water as needed.
Finish with lemon juice, Parmesan, and fresh basil; toss gently and serve hot.

Notes

Use fresh, seasonal vegetables for best flavor. Don’t overcook whole wheat pasta; al dente is ideal. Store leftovers in an airtight container in the fridge for up to 3 days. Add more Parmesan or a squeeze of lemon to taste.

Nutrition

Serving Size: 1 plate
Calories: 350
Sugar: 8g
Sodium: 250mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 12g
Cholesterol: 10mg