Pasta Primavera!

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.

Welcome the viewers and encourage them to subscribe and like the video.

Introduce the dish and mention the focus on healthy recipes.

Show the vegetables being used: yellow bell pepper, broccoli, asparagus, red onion, and grape tomatoes.

Mention that any variety of vegetables can be used, including zucchini, carrots, or peas.

Introduce the gluten-free brown rice and quinoa pasta as the pasta choice.

Explain how to prepare the vegetables, cutting the asparagus into one-inch strips and broccoli into bite-size pieces.

Boil water in a large pot, add a good amount of flaked sea salt, and then add 1 pound of gluten-free pasta.

Drop in the broccoli and asparagus to cook with the pasta.

In a large skillet, melt 4 tablespoons of butter and add 3 cloves of minced garlic, lemon zest, and lemon juice (strained to catch seeds).

Add sliced red onion and yellow bell pepper to the skillet and cook until softened.

Drain the pasta, broccoli, and asparagus once cooked.

Add fresh basil, grape tomatoes, black pepper, and a pinch of salt to the skillet, cooking until the tomatoes burst.

Drizzle 2-3 tablespoons of olive oil over the drained pasta and toss to combine.

Combine the pasta with the cooked vegetables from the skillet and toss together.

Sprinkle Parmesan cheese and more fresh basil over the top before serving.

If the pasta looks dry, add some reserved pasta water to create a sauce and toss again.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens