Skinny Bride's Guide to Creamy Pasta Primavera

Indulge guilt-free with the "Skinny Bride's Guide to Creamy Pasta Primavera," a wholesome and flavorful twist on a classic dish. This vibrant recipe features nutrient-packed whole-grain penne tossed with tender asparagus, zucchini, bell peppers, cherry tomatoes, and wilted spinach for a medley of colorful, garden-fresh flavors. A light and luscious sauce made with low-fat Greek yogurt, vegetable broth, and a touch of Parmesan cheese brings creamy decadence without the calorie overload. Perfectly seasoned with Italian herbs and a hint of red pepper flakes, this pasta is both satisfying and wedding-dress-friendly. Ready in just 35 minutes, it’s an easy, health-conscious dinner option that feels like a true indulgence. Serve it with fresh basil and a squeeze of lemon for a bright, finishing touch!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces whole-grain penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup zucchini, sliced into thin half-moons
• 1 medium yellow bell pepper, thinly sliced
• 1.5 cups cherry tomatoes, halved
• 2 cups baby spinach
• 0.5 cup low-sodium vegetable broth
• 0.75 cup low-fat Greek yogurt
• 0.33 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 0.25 teaspoon red pepper flakes (optional)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh basil, chopped (optional for garnish)
• 1 whole fresh lemon, cut into wedges (optional for serving)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole-grain penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, and then drain the pasta and set it aside.

Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the asparagus, zucchini, and yellow bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 4

Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften. Stir in the baby spinach and cook for another 1-2 minutes until wilted.

Step 5

Lower the heat to medium-low. Add the vegetable broth and Greek yogurt to the skillet, stirring well to combine. Simmer for 2 minutes.

Step 6

Stir in the Parmesan cheese, Italian seasoning, red pepper flakes (if using), kosher salt, and black pepper. Mix until the sauce is smooth and creamy.

Step 7

Add the cooked pasta to the skillet, tossing well to coat it evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.

Step 8

Taste and adjust seasonings as needed. Serve immediately, garnished with fresh basil and a squeeze of fresh lemon juice if desired.

Nutrition Facts

Serving size	(1361.8g)

Amount per serving	% Daily Value*
Calories	1911.4

Total Fat 50.5g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 48.5mg	0%
Sodium 958.6mg	0%
Total Carbohydrate 311.7g	0%
Dietary Fiber 38.7g	0%
Total Sugars 45.5g
Protein 79.5g	0%

Vitamin D 66.2IU	0%
Calcium 754.7mg	0%
Iron 20.5mg	0%
Potassium 2574.6mg	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: 22.5%

Protein: 15.7%

Carbs: 61.7%