Pasta Primavera Verde

Brighten up your dinner menu with the vibrant and flavorful Pasta Primavera Verde, a celebration of fresh seasonal greens and zesty citrus. This easy-to-make recipe features tender penne pasta tossed with a medley of asparagus, zucchini, sweet green peas, and wilted spinach, all infused with the fragrant aroma of garlic and fresh herbs like basil and parsley. A pop of lemon zest and juice adds a refreshing tang, while a sprinkle of optional Parmesan cheese lends a creamy, savory finish. Ready in just 35 minutes, this light and wholesome dish is perfect for weeknight dinners or as a stunning centerpiece for gatherings. Serve it warm with a drizzle of olive oil and garnish with extra herbs for a meal that’s as beautiful as it is delicious. Perfect for those seeking a vegetarian pasta recipe loaded with fresh flavors and healthy greens!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams penne pasta
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 250 grams asparagus, trimmed and cut into 2-inch pieces
• 1 medium zucchini, diced
• 1 cup green peas, fresh or frozen
• 2 cups baby spinach
• 1 cup fresh basil leaves, chopped
• 0.5 cup fresh parsley, chopped
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 0.25 cup grated parmesan cheese (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest. Set the pasta aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the asparagus and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still vibrant.

Step 4

Stir in the green peas and cook for another 2 minutes. Add the spinach and stir until wilted, about 1 minute.

Step 5

Reduce the heat to low and stir in the basil, parsley, lemon zest, and lemon juice.

Step 6

Add the cooked penne pasta to the skillet and toss to combine with the vegetables and herbs.

Step 7

If the mixture is too dry, add a few tablespoons of the reserved pasta cooking water until the desired consistency is reached.

Step 8

Season with salt and black pepper to taste. Toss well to ensure everything is evenly coated.

Step 9

If desired, sprinkle grated parmesan cheese over the pasta before serving.

Step 10

Serve the Pasta Primavera Verde warm with an extra garnish of fresh herbs and a drizzle of olive oil.

Nutrition Facts

Serving size	(1558.9g)

Amount per serving	% Daily Value*
Calories	2386.9

Total Fat 68.6g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 47.6mg	0%
Sodium 3415.6mg	0%
Total Carbohydrate 352.1g	0%
Dietary Fiber 41.2g	0%
Total Sugars 19.8g
Protein 99.4g	0%

Vitamin D 0IU	0%
Calcium 1375.3mg	0%
Iron 41.8mg	0%
Potassium 3900.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 16.4%

Carbs: 58.1%