Recipes · Dinner
Whole Wheat Pasta Primavera
A pan full of spring vegetables tossed with pasta, lemon, and parmesan — light but satisfying.
25 mineasy4 servings$italianVegetarianHigh fiber
Why it earns its place. Whole grain pasta and five vegetables: 10 g of fiber where takeout pasta gives you two.
Ingredients · 4 servings
- 320 gwhole wheat pasta
- 3 tbspolive oil
- 3 clovesgarlic — sliced
- 1 mediumzucchini — half-moons
- 200 gasparagus or green beans — 2 cm pieces
- 150 gfrozen peas
- 250 gcherry tomatoes — halved
- 1 wholelemon — zest + juice
- 40 gparmesan — finely grated (optional)
- 1 pinchchili flakes (optional)
Contains: gluten, dairy. Always check labels — brands vary.
Method
- Boil pasta in well-salted water; save a mug of pasta water before draining.10 min
- Meanwhile: warm oil and garlic in a big skillet; add zucchini and asparagus, cook until just tender.6 min
- Add peas and tomatoes for the last two minutes.2 min
- Toss in pasta, lemon zest and juice, a splash of pasta water, and parmesan. Loosen, season, chili flakes if you like heat.
Nutrition per serving
470calories
17 gprotein
74 gcarbs
13 gfat
10 gfiber
3 gsat fat
380 mgsodium
0 gadded sugar
Editorial estimates per serving. Counts 7 different plants toward your weekly variety.
Make it yours
allergyGluten-free pasta swaps 1:1 — cook a minute less
allergySkip parmesan, finish with toasted breadcrumbs or nutritional yeast
costAny vegetables in the drawer — broccoli, spinach, peppers all work
Storage. Fridge 3 days; revive with a splash of water in a hot pan, fresh lemon at the end.
Batching. Vegetables can be prepped a day ahead — dinner becomes 15 minutes.
You might also like
Cook it step by step in HealthApp
Guided cook mode with per-step timers, one-tap grocery list for every ingredient, and nutrition logged with a single tap.