A Skinny Pasta Primavera Recipe that tastes as decadent as the original!
Lately I’ve noticed we haven’t eaten a lot of pasta for dinner.
Probably because bathing suit season is right around the corner. And although I insist that I won’t allow bathing suit season to control my habits… Sometimes it does.
It’s sad that pasta always get the blame for excess baggage when we pull out our warm weather clothes and realize they fit a little too tight.
After all, if you visit Italy one of the most startling realizations is just how fit and trim Italians are, as a whole. They eat their pasta, bread, sausages, and cheese regularly. They just don’t overdo it! (Plus, they walk everywhere.)
We don’t have to view pasta as the enemy in the spring and summer. We just need to make our pasta dishes fresh and healthy… Then not eat massive plates full.
Today’s Skinny Pasta Primavera Recipe is twist on a classic recipe, with loads of fresh vegetables, a mindful cream sauce, and healthy-fied pasta.
I used organic whole grain pasta, but you can use any type of pasta you like, even gluten-free and high protein varieties made with legumes.
This Skinny Pasta Primavera Recipe is not only lighter in fat and calories than traditional pasta primavera, it offers vitamins and nutrients from all sorts of colorful fresh vegetables.
And it’s quick to make!
Start the Skinny Pasta Primavera Recipe by boiling pasta according to the package instructions.
When the pasta is almost cooked to al dente, drop bell peppers, carrots, snow peas, and broccoli florets into the water to blanch for one minute.
You don’t want the veggies to cook through, just to soften and brighten in color.
Then make a quick creamy sauce using reserved pasta water, garlic, and low fat (or nonfat) cream cheese.
Toss the pasta and sauce together with fresh scallions, raw zucchini slices, and thyme.
Ta-da! Healthy never looked so good!
Our Skinny Pasta Primavera Recipe is a low fat vegetarian dish you can feel good about serving your family. It’s fresh, vibrant, and bursting with cozy appeal!
Your kids will gobble it down as if it were made with heavy Alfredo sauce!
Skinny Pasta Primavera Recipe
- 1 pound dried whole grain fusilli pasta, can sub gluten free or high-protein pasta
- 1 cup red bell pepper, cut into small segments
- 1 cup snow peas, halved
- 1 cup small broccoli florets
- 1 cup sliced carrots
- 2 cups reserved pasta water
- 4 ounce low fat, or nonfat cream cheese
- 3 garlic cloves, minced
- 1 cup chopped scallions
- 1 cup sliced zucchini, halved
- 2 teaspoons fresh thyme leaves
- Salt and pepper
- Parmesan for garnish
- Place a large stock pot of water over high heat. As the water begins to boil, add a tablespoon of salt. Stir in the pasta and cook according to package instructions. When the pasta is almost , drop the red peppers, snow peas, broccoli, and carrots into the boiling water to blanche for one minute. Then drain the pasta and veggies in a colander, reserving 2 cups of pasta water. Set the pasta water aside and rinse the pasta and veggies with cold water.
- Using the same pot, place the pasta water, cream cheese, and garlic over medium heat. Bring to a simmer and whisk to create a thin smooth cream sauce. Once the sauce is completely smooth, add the pasta and blanched vegetables back to the pot. Stir well to coat the pasta.
- Toss in the chopped scallions, raw zucchini slices, and thyme. Stir to incorporate. Taste, then season with salt and pepper as needed. Serve warm or at room temperature.
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