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Pasta Primavera With Sautéed Vegetables

    Sautéed vegetables are tossed with whole wheat pasta, olive oil, garlic and creamy Stonyfield yogurt. The ultimate family friendly weeknight dinner recipe. 

    Pasta Primavera With Sautéed Vegetables

    Whether it’s for a special occasion like Mother’s Day or, frankly, any night of the week, I am a huge fan of empowering kids to get in the kitchen to help with meal time.

    Liz and Asher Making Pasta Primavera

    Kids love to help and do things on their own so what better way to encourage that independence than by getting them in the kitchen to help cook? I always joke, their future wives will thank me one day!

    Pasta Primavera Healthy Recipe

    This light and fresh pasta primavera recipe is the ultimate kid-friendly dinner recipe packed with nutritious veggies and protein-packed whole wheat pasta.

    Easy Pasta Primavera Recipe

    Instead of adding cream or butter, I like to stir in Stonyfield whole milk plain yogurt. Not only does it add more protein, calcium and other nutrients to the dish, but creates a rich and creamy sauce that lightly coats each bite of pasta.

    Liz and Asher Cooking Pasta

    Get the kids involved! My six year old loved shredding the Parmesan cheese, pouring in the peas and stirring in the creamy yogurt. Even better? Have them decide which veggies to add to the dish! The more you get them involved, the more likely they will eat the healthy meal.

    Pasta Primavera Veggie Recipe

    Your fork is waiting.

    Healthy Pasta Primavera Recipe

    Pasta Primavera With Sautéed Vegetables

    4 stars average
    Sautéed vegetables are tossed with whole wheat pasta, olive oil, garlic and creamy Stonyfield yogurt. The ultimate family friendly weeknight dinner recipe. 
    PREP: 10 mins
    COOK: 20 mins
    TOTAL: 35 mins
    Save
    Servings: 4

    Ingredients
     

    • 8 ounces whole wheat pasta (any cut)
    • 2 tablespoons extra virgin olive oil (divided)
    • 2 cloves garlic (minced )
    • 1 bell pepper (any color) (seeded and diced )
    • 1 medium zucchini (thinly sliced )
    • 2 cups asparagus (cut in 1-inch pieces)
    • ¼ cup parmsan cheese (grated)
    • 1 cup green peas (fresh or frozen)
    • 1 cup Stonyfield whole milk plain yogurt
    • salt and pepper (to taste)
    • ¼ cup basil (shredded)

    Instructions
     

    • Cook pasta according to package instructions reserving 1 cup of the starchy cooking liquid.
    • While the pasta is cooking, heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil. 
    • Add the garlic, diced bell pepper, zucchini and asparagus to the pan, plus salt and pepper, as sauté until tender, about 5-6 minutes. 
    • Stir the cooked pasta into the pot of veggies along with the remaining 1 tablespoon olive oil, parmesan cheese and peas. If the mixture is too dry, add in a bit of the reserved starchy cooking liquid, 1/4 cup at a time. 
    • Remove from heat then stir in the yogurt. Add salt and pepper to taste then garnish with fresh basil before serving  

    Nutrition

    Calories: 342kcalCarbohydrates: 53gProtein: 13gFat: 10gSaturated Fat: 2gCholesterol: 0mgSodium: 7mgPotassium: 345mgFiber: 3gSugar: 3gVitamin A: 865IUVitamin C: 18.5mgCalcium: 50mgIron: 4.1mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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