Description
This Whole Wheat Pasta Primavera is a light yet satisfying spring dinner made with colorful vegetables, olive oil, garlic, and fresh herbs. It’s a nourishing Mediterranean-inspired meal that feels comforting, fresh, and perfect for healthy family dinners.
Ingredients
Scale
- 340 g whole wheat pasta
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup green peas
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- Zest and juice of 1 lemon
- Fresh basil leaves
- Parmesan or feta cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the whole wheat pasta until just tender. Reserve 1 cup of pasta water and drain.
- Heat olive oil in a wide pan over medium heat and gently sauté garlic until fragrant.
- Add bell peppers and cook for 3–4 minutes, then add zucchini and tomatoes.
- Season with salt, pepper, and oregano, stirring gently.
- Add peas and cook briefly until bright green.
- Toss pasta into the pan with a splash of pasta water.
- Finish with lemon zest, lemon juice, and fresh basil.
- Serve warm with cheese if desired.
Notes
Use any seasonal vegetables you love. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of water or olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 10 mg