Pasta Primavera
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 1 serving
Course: Main Dish
Cuisine: South American
Author: Heather Nicholds
This pasta is so satisfying, using only the simplest flavors. Look for the freshest vegetables as they carry the dish—except for the peas, which don’t need to be fresh.
- 3/4 cup whole grain pasta, penne or or spirals
- 1 Tbsp olive oil, or vegan margarine
- 1 cup broccoli, chopped
- 1/2 onion, chopped
- 1/2 bell pepper, any color, or 1 carrot, chopped
- 1 clove fresh garlic, minced
- pinch sea salt
- 1/2 cup peas
- 1/4 cup non-dairy milk
- 1 Tbsp nutritional yeast
Bring a medium pot of water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes, until just tender.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the broccoli, onion, bell pepper, garlic, and a pinch of salt. Sauté for 5 to 8 minutes, until soft and lightly browned. Add the peas, tossing until heated through.
Once the pasta is cooked, drain and add to the skillet with the vegetables. Add the milk and nutritional yeast and season to taste with salt. Toss together and serve.
Calories: 470kcal | Carbohydrates: 71g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 156mg | Potassium: 688mg | Fiber: 15g | Sugar: 14g | Vitamin A: 4550IU | Vitamin C: 333.3mg | Calcium: 200mg | Iron: 2.7mg