Healthy Pasta Primavera is an easy, delicious dinner! This vegetarian pasta dish is simple to make, packed with veggies and ready in under 20 minutes!
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Pasta primavera is one of the easiest, most delicious, healthy dinners! Pasta is one of my favorite foods, and when you pair it with a boatload of veggies and parmesan cheese… you’ve got this Healthy Pasta Primavera, basically the best summertime meal.
Why we love healthy pasta primavera
- allll the veggies – you can use pretty much any veggies you have on hand
- whole grains – I use whole wheat pasta, which is a great source of healthy carbs.
- low fat/low calorie- if you’re following a low fat/low calorie diet – this pasta dish is filling while falling in both categories
It tastes amazing, it’s filling, it’s easy to make… I could go on and on.
There’s really no wrong way to make pasta primavera, and it will be delicious no matter what veggies or pasta you use, but over the years I’ve tried to make it a little healthier (and more filling) with a few swaps.
What makes this pasta primavera healthy:
- Pasta– I used a gluten free and protein packed chickpea pasta. I like Modern Table Meals brand.
- Chicken/Protein – I usually add chicken to this recipe (I don’t have it in this recipe, but you can simply sauté cubed chicken in a pan while the veggies roast and then toss it in with the pasta/veggie mixture. You could also use tofu, shrimp, etc.
- Veggies – Any dish that is veggie loaded is always a good idea!
Ingredients for healthy pasta primavera:
You’ll only need a few ingredients to make this healthy pasta primavera.
Many of which you probably have at home! You’ll need :
- pasta
- veggies
- olive oil
- balsamic vinegar
- salt, pepper
- red pepper flakes
- garlic powder
- canned crushed tomatoes.
We also recommend having a baking sheet and silpat baking liner.
Substitutions for this healthy pasta primavera:
Pasta– You can use any type of pasta you like in this recipe! Rotini, farfalle, elbows, penne or noodles will be delicious. Opt for gluten free or even use zucchini noodles.
Vegetables – Basically any veggie will work in this pasta dish. Get creative and use whatever is in your fridge!
No matter what pasta or veggies you use, this Healthy Pasta Primavera will be delicious. It’s one of my favorite things to make in the summer time with fresh produce, but we eat it year round!
If you have cherry tomatoes from your garden, definitely opt to use those over canned! I think you will love this easy, vegetarian meal!
Other healthy pasta dishes:
- Vegan Penne Alla Vodka
- Feta Pasta
- Homemade Hamburger Helper
- Healthy Fettucine Alfredo Sauce
- Goat Cheese Pasta
- One Pan Balsamic Chicken Pasta & Vegetables
- Pasta and Beans
- Healthy Mediterranean Chicken Orzo
Healthy Pasta Primavera
Ingredients
- 1 cup brussels sprouts shredded
- 1 cup baby bella mushrooms quartered
- 1 cup bell pepper sliced thinly
- 1 cup asparagus cut in 1 inch segments
- 1 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- 1 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 cup parmesan cheese
- 8 oz rotini dry
- 2 tablespoons basil chopped
- 1/4 cup canned crushed tomatoes
Instructions
- Preheat oven to 400. Prepare a lined baking sheet. Put a pot of water on to boil.
- In a large mixing bowl, toss vegetables with olive oil, balsamic vinegar + spices to coat evenly.
- Lay veggies on baking sheet + roast for 15 minutes at 400.
- While veggies are roasting, bring water to a boil + cook pasta to directions on package.
- Remove veggies from the oven. Strain pasta and add to a large bowl or pan. Toss veggies with pasta + stir in parmesan cheese, chopped basil + crushed tomatoes. Garnish with additional cheese + enjoy
Notes
- Pasta– You can use any type of pasta you like in this recipe! Opt for gluten free or even use zucchini noodles
- Vegetables – Basically any veggie will work in this pasta dish. Get creative and use whatever is in your fridge.
Karly says
Delish! I will definitely be making this!
Sheila says
This is the best pasta primavera I have ever tried. Thank you for sharing the recipe. My whole family loved it.
The Clean Eating Couple says
So glad you liked it, Sheila!
Edward Felici says
Loved everything about it! quick, healthy and tasty. Yum Yum Yum.
Didn’t use the bell pepper because I’m not a huge fan, but it still came out great imho.
Thanks for the idea guys
The Clean Eating Couple says
I’m so glad you liked it, Edward!!
Jennifer Berkey says
I am loving this pasta recipe. I made it this New Year’s Eve Party celebration. My kids love it and they won’t stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.
The Clean Eating Couple says
So glad you liked it Jennifer!!
Jeff Shft says
We shared this healthy pasta primavera this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
The Clean Eating Couple says
Hi Jeff! I’m so glad you liked it!! Thank you 🙂
Taryn says
This looks delicious. I recently developed acid re flux though and have to cut out a lot of things till it heals. I’m wondering If I could omit the tomatoes or sub them for something. Also could I leave out the red pepper flakes and add tofu for some protein?
The Clean Eating Couple says
Hi Taryn – While I haven’t tried it, I’m sure you can sub out the tomatoes and add in some more veggies in place of them. If the past seems dry without the tomatoes, maybe add in a couple tablespoons of vegetable or chicken broth when you stir the veggies with the pasta (although I think it should be fine without this). You can simply skip the pepper flakes, and feel free to add cooked tofu or chicken for protein!