• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lauren Kelly Nutrition
  • Home
  • About Me
    • Privacy Policy
  • Recipes
  • Props
  • Wellness
  • Services
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Vegetarian

    Pasta Primavera

    Published: Feb 26, 2015 · Modified: Mar 24, 2024 by Lauren Kelly · This post may contain affiliate links.

    PinterestFacebookX
    Jump to Recipe
    Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

    Pasta Primavera is light, healthy and simple to make. This gluten-free dish will be ready in under 30 minutes.  It's also perfect for Lenten Fridays and Meatless Mondays!

    Pasta primavera on a plate with text above.Pin

    Disclaimer: I was compensated by Jovial Foods to create these recipe. However, like always, the opinions are entirely my own. Promise 🙂

    I am always looking for new, meatless ideas, especially during Lent.  I wanted to make sure that this dish was packed with lots of vibrant colors which in turn means tons of vitamins and nutrients (that's why they say to eat the colors of the rainbow!) I was very excited when Jovial Foods asked me to try their Tagliatelle Pasta.  I have tried quite a few different gluten-free pastas before (especially when I was writing The Everything Wheat Free Diet Cookbook!) and was anxious to try this one.  I really like the texture of this traditional egg pasta, it wasn't gummy like some others I have tried in the past.  And of course, I love that its 100% organic.

    This Healthy Pasta Primavera from Lauren Kelly Nutrition has no cream in it and is packed with vegetables! #glutenfree @jovialfoodsPin

    Traditional Pasta Primavera is made with lots of butter, cream and Parmesan cheese.  This version still has Parmesan cheese (of course) but I lightened up by omitting the cream and butter and adding vegetable broth.  It's not as creamy as the typical version, but this is light, loaded with flavor and crazy delicious.   Side note: Am I alone in saying that I don't like cream-based pasta dishes?  I probably am, but that's ok.

    A fork with pasta on it and tons of vegetables.Pin

    I really liked this pasta!  It held together nicely and it cooked perfectly (al dente) in just 5 minutes.  That is exactly what I am looking for on this crazy weeknights when I am driving my kids all over town to and from practices and activities.  And the whole dish is ready in under 30 minutes!

    This Healthy Pasta Primavera from Lauren Kelly Nutrition has no cream in it and is packed with vegetables! #glutenfree @jovialfoodsPin

    There might look like there are a ton of ingredients, but they are mostly vegetables! The more the better, right?  I mean, look how pretty it is!

    This Healthy Pasta Primavera from Lauren Kelly Nutrition has no cream in it and is packed with vegetables! #glutenfree @jovialfoodsPin

    Pasta Primavera

    5 from 8 votes
    Print Pin Rate
    Course: main dish, meatless, vegetarian
    Servings: 4 -6 servings
    Author: Lauren Kelly

    Ingredients

    • 3 quarts water
    • 1 box Jovial Gluten-Free Tagliatelle Pasta
    • 4 tablespoons extra virgin olive oil
    • 1 small onion chopped
    • 4 cloves garlic minced
    • 1 red pepper chopped in strips
    • 1 cup yellow green beans ends trimmed
    • 1 cup green beans ends trimmed
    • ½ lb asparagus ends trimmed
    • 1 cup carrots chopped
    • ½ cup mushrooms chopped
    • ½ cup yellow grape tomatoes halved
    • ½ cup red grape tomatoes halved
    • 1 cup vegetable broth
    • 1 cup baby spinach
    • 1 cup kale
    • 2 tablespoons fresh basil chopped
    • ¼ cup grated parmesan cheese optional

    Instructions

    • In a large pot, bring the water to a rolling boil. Add the pasta and continue to stir frequently. Cook until done (for me that was about 5 minutes). Set pasta aside.
    • In a large sauce pan, add the oil, onion and garlic over low-medium heat. Cook for 4-5 minutes until translucent and fragrant.
    • Add the pepper, beans, asparagus, carrots, mushrooms and tomatoes and cook about 5 minutes so vegetables have softened but are still crispy.
    • Add vegetable broth and continue to cook for a few more minutes.
    • Stir in spinach and kale and stir again until they have wilted.
    • Add basil and stir again. Remove from heat and mix together with pasta.
    • Top with grated Parmesan cheese if desired and serve immediately.
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!
    PinterestFacebookX
    « Mexican Chopped Salad with Creamy Avocado Dressing
    Mexican Quinoa Lasagna »

    Reader Interactions

    Comments

    1. Olivia

      January 10, 2023 at 3:15 pm

      5 stars
      This is such a delicious and healthy meal! Loved how easy it was to make too!

      Reply
    2. jess

      January 09, 2023 at 5:57 pm

      5 stars
      I love that you added a gluten free pasta in this recipe and I didnt know yellow green beans were a thing, but now I love them! thank you so much for sharing this recipe!

      Reply
    3. April

      January 09, 2023 at 3:49 pm

      5 stars
      I loooooove this recipe! It comes together so quickly, and is just absolutely loaded with veggies - talk about eating the rainbow, it's delish!

      Reply
    4. Agnes

      June 08, 2022 at 3:37 pm

      This is looks so fresh and delicious! And I love that it’s packed with all the veggies!

      Reply
    « Older Comments
    5 from 8 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

    More about me →

    Popular

    • Cottage Cheese Egg Bake
    • Protein cookies on a white tray.
      Protein Cookies
    • Broccoli stuffed chicken cut in the middle on a plate.
      Broccoli Cheddar Stuffed Chicken
    • Text saying healthy holiday gift guide.
      Holiday Gift Guide- Healthy Edition
    My Newest Cookbook!
    Greek Yogurt Cookbook
    Wheat-Free Cooking!
    Everything Wheat Free Book

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2021 Lauren Kelly Nutrition

    Enter your name and email and get the weekly newsletter... it's FREE!
    LAUREN KELLY NUTRITION
    Your information will *never* be shared or sold to a 3rd party.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.