Pasta Primavera With Sautéed Vegetables

Whether it’s for a special occasion like Mother’s Day or, frankly, any night of the week, I am a huge fan of empowering kids to get in the kitchen to help with meal time.

Kids love to help and do things on their own so what better way to encourage that independence than by getting them in the kitchen to help cook? I always joke, their future wives will thank me one day!

This light and fresh pasta primavera recipe is the ultimate kid-friendly dinner recipe packed with nutritious veggies and protein-packed whole wheat pasta.

Instead of adding cream or butter, I like to stir in Stonyfield whole milk plain yogurt. Not only does it add more protein, calcium and other nutrients to the dish, but creates a rich and creamy sauce that lightly coats each bite of pasta.

Get the kids involved! My six year old loved shredding the parmesan cheese, pouring in the peas and stirring in the creamy yogurt. Even better? Have them decide which veggies to add to the dish! The more you get them involved, the more likely they will eat the healthy meal.

Your fork is waiting.

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Pasta Primavera With Sautéed Vegetables

Prep Time

10 mins

Cook Time

20 mins

Total Time

35 mins

 

Sautéed vegetables are tossed with whole wheat pasta, olive oil, garlic and creamy Stonyfield yogurt. Pasta primavera is the ultimate kid-friendly weeknight dinner recipe. 

Course: Dinner

Servings: 

Calories: 342 kcal

Author: Liz DellaCroce

Ingredients

• 8 ounces whole wheat pasta any cut
• 2 tablespoons 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
• 1/4 cup parmsan cheese grated
• 1 cup green peas fresh or frozen
• 1 cup Stonyfield whole milk plain yogurt
• salt and pepper to taste
• 1/4 cup basil shredded

Instructions

1. Cook pasta according to package instructions reserving 1 cup of the starchy cooking liquid.
2. While the pasta is cooking, heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil. 
3. Add the garlic, diced bell pepper, zucchini and asparagus to the pan, plus salt and pepper, as sauté until tender, about 5-6 minutes. 
4. 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. 
5. Remove from heat then stir in the yogurt. Add salt and pepper to taste then garnish with fresh basil before serving  

Nutrition Facts

Pasta Primavera With Sautéed Vegetables

Amount Per Serving

Calories 342Calories from Fat 90

% Daily Value*

Total Fat 10g15%

Saturated Fat 2g10%

Sodium 7mg0%

Potassium 345mg10%

Total Carbohydrates 53g18%

Dietary Fiber 3g12%

Sugars 3g

Protein 13g26%

Vitamin A17.3%

Vitamin C22.4%

Calcium5%

Iron22.6%

* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl