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.

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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

  1. Boil pasta in well-salted water; save a mug of pasta water before draining.
    10 min
  2. Meanwhile: warm oil and garlic in a big skillet; add zucchini and asparagus, cook until just tender.
    6 min
  3. Add peas and tomatoes for the last two minutes.
    2 min
  4. 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.

Cook it step by step in HealthApp

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