Flavorful Pasta Primavera | fresh vegetable pasta with a light creamy sauce | easy 30 minute meal

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for sautéing.

Prep the vegetables: trim the bottom inch of asparagus and cut into 1-inch pieces.

Cut cherry tomatoes in half, and bell pepper into 1-inch pieces.

Slice zucchini and yellow squash lengthwise and then slice.

Peel and mince 4 cloves of garlic.

Thinly slice fresh basil and juice half a lemon.

Grate 1/2 cup of pecorino romano cheese.

Boil a large pot of salted water and cook spaghetti noodles until al dente.

Drain the noodles and toss with a couple tablespoons of olive oil to prevent sticking.

In a large pan, heat a couple tablespoons of olive oil over medium heat and sauté all veggies except spinach for about 5 minutes until tender but not mushy.

Season veggies with sea salt, black pepper, and red pepper flakes to taste.

Push veggies to the side of the pan, add 1/4 cup butter and minced garlic, and sauté until fragrant.

Add spinach to the pan and mix with the veggies.

Crumble 5 oz of goat cheese over the spinach and mix in the cooked pasta.

Add juice of half a lemon and 1/2 cup grated pecorino romano cheese, then toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens