Pasta Primavera
Dinner
A light and vibrant pasta loaded with spring vegetables in a garlicky olive oil and white wine sauce. Simple, elegant, and bursting with fresh flavors.
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 3
Ingredients
- • 12 oz penne or rotini pasta
- • 1 medium zucchini, halved and sliced
- • 1 yellow squash, halved and sliced
- • 1 cup cherry tomatoes, halved
- • 1 cup asparagus, cut into 2-inch pieces
- • 1/2 cup frozen peas
- • 4 cloves garlic, minced
- • 3 tbsp olive oil
- • 1/4 cup dry white wine
- • 2 tbsp lemon juice
- • 1/4 cup fresh basil, torn
- • 2 tbsp nutritional yeast
- • Red pepper flakes, salt, and pepper to taste
Instructions
1
Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
2
Heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and asparagus. Sauté for 4-5 minutes.
3
Add garlic and cook for 30 seconds. Deglaze with white wine and let it reduce by half.
4
Add cherry tomatoes and peas. Cook for 2 more minutes.
5
Toss in the drained pasta, lemon juice, and nutritional yeast. Add pasta water as needed for a light sauce.
6
Season with salt, pepper, and red pepper flakes.
7
Serve topped with torn fresh basil.