Pasta Primavera by the Stunning Beaches of Montenegro + Traditional Jufka Breakfast

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.

Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.

Drain pasta and set aside, reserving some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add sliced bell peppers, zucchini, and carrots; cook until tender, about 5-7 minutes.

Stir in cherry tomatoes and peas; cook for an additional 2-3 minutes.

Add spinach and cook until wilted, about 1 minute.

Combine cooked pasta with the vegetable mixture in the skillet.

Add reserved pasta water as needed to create a light sauce.

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

Finish with a squeeze of lemon juice and toss to combine.

Serve topped with grated parmesan cheese and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens