Easy Recipes to Make at Home | 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 to my channel, today I'm making Pasta Primavera.

Cut two zucchini into pieces about 1/4 to 1 inch thick.

Rinse 8 oz baby bella mushrooms quickly in cold water and wipe off excess dirt with a damp cloth.

Cut mushrooms into pieces about 1/2 to 1/4 inch thick.

Cut one bundle of asparagus into pieces, discarding the tough ends, about 3-4 inches long.

Chop grape tomatoes in half, using 8 oz total.

Mince 4 cloves of garlic.

In a pan, heat 2 tablespoons vegetable oil and 2 tablespoons butter over medium heat.

Add the zucchini to the pan and sauté for 3-5 minutes, seasoning with kosher salt.

Add the asparagus to the pan and sauté for another 3-5 minutes, seasoning with more kosher salt.

Add red pepper flakes to taste while sautéing the vegetables.

After about 8 minutes, add the mushrooms to the pan and sauté.

Once the mushrooms are added, season with another pinch of kosher salt.

Add the minced garlic to the pan and sauté in the juices from the vegetables.

Cook 1 lb spaghetti noodles in salted water until al dente, according to package instructions.

Add the halved tomatoes to the pan last to keep their shape, sautéing briefly.

Pour in 1 cup of heavy cream and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens