Healthy Pasta Primavera got a summer makeover and it’s oh so nice!
Oh my gosh you guys life has been a little crazy, but crazy is good right? I recently transitioned back into my previous role in property management, before I entered the cooking world. Gasp, I know right? Well doing so, is allowing me to focus on my own projects that I am currently working on, so don’t worry I’m still a cooking machine. Just not at 4 in the morning.
Anyways, what I love about summer is all of the bright colors that come from all the different produce that are in season. And what better way to showcase the rainbow with none other than a beautiful summer pasta primavera. Note: There is no other better way, this healthy pasta primavera is the only way. Whole wheat linguine pasta paired with the crunch of a slightly sauteed vegetable is the perfect way to end your day with your loved ones. Whether or not your loved ones are two glasses of white wine is your business. (For one, I don’t judge and for two, they pair with this meal better than the mismatched socks you’re probably wearing).
I love carbs, and carbs love me … I think.
I know your probably thinking what kind of trap is this? Healthy pasta primavera? How do healthy and pasta go together? Well guys, relax, they do. I know in the diet media world there is always a battle between whether or not something is good and what is a good replacement. Que in the forever limbo between butter and margarine. I’m team butter, obviously, but we will save that convo for another long winded blog post.
At the end of the day, you need carbs. Carbs feed your brain, and your brain obviously needs to eat. Now I’m not suggesting that you go buy a loaf of wonderbread and eat the whole thing. But, whole grains contain B Vitamins, they help stabilize your blood sugar by providing a steady increase versus the quick spike you get from sugars, contain fiber, and they help with digestion. So stick with whole wheat, multi-grain, and my favorite: some of the sprouted bread selections and your body will thank you.
Well, let’s get this show on the road. Enjoy this healthy pasta primavera.
Healthy Pasta Primavera with Summer Vegetables
- 3 Cloves of Garlic, minced
- 8 oz Mushrooms, sliced
- 1 Bundle (I used about 20-25 spears) Asparagus, trimmed and sliced vertically
- 2 Zucchini, Used a spiralizer to create a ribbon effect, can just slice into coins if desired
- 3 tbsp, Basil, chopped
- 15 Cherry Tomatoes, halved
- Parmesan Cheese, To taste
- 1 pound, Whole Wheat Linguine
- 3 Tbsp Grapeseed Oil/Olive Oil
- 2 tsp dried oregano
- 2 tsp dried thyme
- Salt and Pepper
- 1/2 Lemon Juiced
In large pot, bring a gallon of salted water to a boil
Once Boiling, cook pasta according to directions
In a large saute pan, heat oil and garlic
Once garlic becomes fragrant add mushrooms
I always add my mushrooms spread out in a thin layer and don't touch them for about 4 minutes
Once you stir them add asparagus and dried spices and allow to cook, I prefer my asparagus still a little crunchy
When the asparagus is getting close to being done add zucchini and cook for about 2 minutes
Add in Lemon juice and salt and pepper
Once pasta is done cooking, drain and pour pasta into saute pan
Toss to mix everything thoroughly
Add Basil and Tomato and mix again
Top with parmesan cheese and cracked pepper