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This Healthy Pasta Primavera from Lauren Kelly Nutrition has no cream in it and is packed with vegetables! #glutenfree @jovialfoods
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5 from 2 votes

Pasta Primavera

Course: main dish, meatless, vegetarian
Servings: 4 -6 servings
Author: Lauren Kelly


  • 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


  • 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.