Pasta Primavera Recipe | Low Fat Diet

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are more affordable.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned tomatoes

Sundried tomatoes provide intense flavor, while canned are cost-effective.

Start by sautéing chopped onions in 2 teaspoons of olive oil until translucent, about 5 minutes.

Add minced garlic and sauté for a few seconds, adding another teaspoon of olive oil if needed.

Introduce diced eggplant to the pan and sauté briefly.

Add a little water to the pan to prevent sticking and help cook the eggplant, stirring occasionally.

In a separate pot, add salt to water and bring it to a boil to cook 1/2 pound of pasta, stirring occasionally.

Once the eggplant is cooked, add diced zucchini and diced red and yellow bell peppers to the pan, stirring to combine.

Add more water to the pan to help steam the vegetables as they cook for a few minutes until the zucchini is slightly tender.

Add chopped asparagus and continue to cook for about 1-1.5 minutes until tender.

Stir in cherry tomatoes and cook for another minute.

Add chopped basil, 1 tablespoon of lemon juice, salt, and black pepper to the vegetable mixture.

Combine the cooked pasta with the vegetable mixture in the pan and mix well.

Finish with grated parmesan cheese and mix until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens