Skinny Pasta Primavera Recipe

5 stars (8 reviews)

This easy one-pot pasta primavera recipe is loaded with fresh veggies and features a lighter cream sauce, but tastes just as rich and decadent as the original!

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: American

Servings:

Calories: 241kcal

Author: Sommer Collier

Ingredients

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 cream cheese low-fat or nonfat
3 cloves garlic minced
1 cup chopped scallions
1 cup sliced zucchini, halved
2 teaspoons fresh thyme leaves
salt and pepper
grated parmesan for garnish

US Customary - Metric

Instructions

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 al dente, 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.

Video

Notes

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.

Keep leftovers in an airtight container in the fridge for up to 4 days.

Nutrition