Spring Pasta Primavera

Pasta isn’t always my first pick for a dinner side dish or entrée, but I know it’s a simple go-to staple for many people. Though the standard spaghetti and sauce can make a meal in minutes, there are loads of other ways to enjoy pasta. Now that spring has sprung, it’s no time for heavy lasagna or pasta baked with goopy cheese. It’s time for fresh vegetables to add color, flavor and crunch. This is my version of pasta primavera:

Whole wheat spaghetti (I used Barilla Plus – a favorite among many of my clients who don’t love the overly nutty flavor of whole wheat pasta)
5-6 carrots, peeled and cut into slices
1 zucchini, cut into bite sized pieces
1 green pepper, cut into bite sized pieces
olive oil
3 garlic cloves
basil to taste
salt and pepper
red pepper flakes (optional for a little kick)

I cooked the pasta according to the package directions. Meanwhile, I heated some olive oil in a pan, and added 3 chopped garlic cloves and a bunch of chopped basil. My garlic actually wasn’t in the form of a clove, and my basil wasn’t in a bunch. I buy them frozen and cubed, made by Dorot. It is a simple way to store fresh-to-frozen herbs without all the chopping (and you avoid garlic smelling fingers). All you have to do is pop the little frozen cubes into your cooking! I purchase mine at Trader Joe’s.

Next I added my veggies to the olive oil, garlic and basil and sautéed them until they were slightly cooked, a little tender, but still a little crunchy. Cook them til your hearts content!
Once my veggies and pasta were cooked, I added the veggies to the drained pasta, poured on another tablespoon of olive oil to coat the pasta, and topped it with salt and pepper to taste. I added some red pepper flakes to give my dish a little fire.

Adding loads of veggies is a great way to portion control your pasta. You fill up on big bulky veggies, leaving less room for the higher-calorie pasta. Try this dish with any fresh vegetables!