Pasta Primavera

Pasta Primavera

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Recipe by Course: Main


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  • 1 butternut squash, peeled and cut into 1/2 inch cubes (can be bought pre-cut)

  • 1 head cauliflower, fresh cut into florets or 1 bag of frozen cauliflower

  • 1 bunch asparagus, fresh or frozen, cut in thirds

  • 1 red bell pepper, fresh or frozen, cut in squares

  • 1 yellow bell pepper, fresh or frozen, cut in squares

  • 1 zucchini, fresh or frozen, quartered and sliced

  • 1 onion, purple, white or mixed, sliced

  • 8 ounces mushrooms, sliced (optional)

  • 2-3 cups fresh or frozen spinach, chopped

  • 1/2 cup olive oil or 1/4 cup pesto sauce plus 1/4 cup olive oil

  • 1/2 cup Pecorino Romano cheese (Parmigiana Reggiano can be substituted)

  • Pink Himalayan salt and pepper to taste

  • 2 cups grape or cherry tomatoes, quartered

  • 1/2 package fresh basil, finely chopped

  • Vegetable or Shirataki Noodles


  • Preheat oven to 450 degrees
  • Fill a pot with water and bring to a boil
  • Toss the squash, cauliflower, asparagus, peppers, zucchini and onions in a bowl with 2-3 Tablespoons olive oil, salt and pepper
  • Spread vegetables single layer on a cookie sheet lined with parchment paper
  • Bake for 20 minutes
  • Sauté the mushrooms separately and set aside
  • Broccoli can be steamed at this time
  • Chop tomatoes and basil, drizzle with olive oil and sprinkle with salt, set aside
  • When water comes to a rolling boil, add spinach, blanche and remove
  • Put strained spinach into a large shallow pasta bowl
  • Add mushrooms and broccoli to the spinach
  • Add the oven roasted vegetables to the bowl
  • Use the remainder of the olive oil to season the noodles (Pesto can be substituted here)
  • Add the vegetable or shirataki noodles to the bowl
  • Use a generous amount of cheese (Parmesan or Pecorino Romano) and toss
  • Garnish with room temperature tomatoes, fresh basil and a little more cheese


  • Broccoli and/or carrots can be substituted for the above vegetables (steaming maintains their bright colors) Shredded carrots can be added raw for full nutrient value
  • Serve as is or top with a marinated, grilled chicken breast.
  • Goes well with a garden salad.
  • Be creative! Use any vegetables you like!

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Posted on

August 14, 2014