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5 from 2 votes
This Healthy Pasta Primavera from Lauren Kelly Nutrition has no cream in it and is packed with vegetables! #glutenfree @jovialfoods
Pasta Primavera
Course: main dish, meatless, vegetarian
Servings: 4 -6 servings
Author: Lauren Kelly Nutrition
  • 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
  • 1/2 lb asparagus ends trimmed
  • 1 cup carrots chopped
  • 1/2 cup mushrooms chopped
  • 1/2 cup yellow grape tomatoes halved
  • 1/2 cup red grape tomatoes halved
  • 1 cup vegetable broth
  • 1 cup baby spinach
  • 1 cup kale
  • 2 tablespoons fresh basil chopped
  • 1/4 cup grated parmesan cheese optional
  1. 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.
  2. In a large sauce pan, add the oil, onion and garlic over low-medium heat. Cook for 4-5 minutes until translucent and fragrant.
  3. Add the pepper, beans, asparagus, carrots, mushrooms and tomatoes and cook about 5 minutes so vegetables have softened but are still crispy.
  4. Add vegetable broth and continue to cook for a few more minutes.
  5. Stir in spinach and kale and stir again until they have wilted.
  6. Add basil and stir again. Remove from heat and mix together with pasta.
  7. Top with grated Parmesan cheese if desired and serve immediately.