Pasta Primavera With Sautéed Vegetables

4 stars average

Pasta Primavera With Sautéed Vegetables

Sautéed vegetables are tossed with whole wheat pasta, olive oil, garlic and creamy plain yogurt. The ultimate family friendly weeknight dinner recipe.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 35

Servings

Calories 342kcal

Author Liz Della Croce

Ingredients

8 ounces whole wheat pasta any cut
2 tablespoons extra virgin olive oil divided
2 cloves garlic minced
1 bell pepper (any color) seeded and diced
1 medium zucchini thinly sliced
2 cups asparagus cut in 1-inch pieces
¼ cup parmsan cheese grated
1 cup green peas fresh or frozen
1 cup whole milk plain yogurt
salt and pepper to taste
¼ cup basil shredded

Instructions

Cook pasta according to package instructions reserving 1 cup of the starchy cooking liquid.
While the pasta is cooking, heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil.
Add the garlic, diced bell pepper, zucchini and asparagus to the pan, plus salt and pepper, as sauté until tender, about 5-6 minutes.
Stir the cooked pasta into the pot of veggies along with the remaining 1 tablespoon olive oil, parmesan cheese and peas. If the mixture is too dry, add in a bit of the reserved starchy cooking liquid, 1/4 cup at a time.
Remove from heat then stir in the yogurt. Add salt and pepper to taste then garnish with fresh basil before serving

Video

Notes

This recipe is really versatile - use any veggies you have on hand. Would also be great with broccoli, green beans, you name it. It's also delicious cold the next day like a pasta salad - great for packing in lunches!

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