Pasta Primavera is a great way to add vegetables to your diet, plus it’s full of pasta!
It’s a perfect pasta recipe for spring and summer.
There are so many colorful vegetables mixed with a light lemon sauce. It’s sure to become a new favorite.
There are 7 servings in this Pasta Primavera. Each serving is 2 cups and it’s only 5 points per serving.
Click here to track the points on your app.
These are the vegetables I used:
- Broccoli
- Asparagus
- Red pepper
- Yellow squash
- Zucchini
- Tomatoes
If there’s a vegetable you don’t like feel free to switch it for something else.
I use penne noodles for my Pasta Primavera. You can use whatever pasta you prefer, just make sure it’s 8 ounces worth.
The most time consuming part of this recipe is cutting up the vegetables. You can always do it ahead of time and keep them in the fridge until you’re ready to use them.
One thing I did to lighten up this recipe was to use less olive oil. That saves a lot of points.
Using less Parmesan cheese helped to reduce the points too. There’s still tons of flavor in this pasta dish!
This dish is also great with a little bit of protein added to it, chicken or shrimp are both great.
To make sure this dish is absolutely delicious there are a few things I suggest. The first is to add salt to the water when boiling pasta.
You will be reserving 1/2 cup of the pasta water to add to the dish.
Don’t overcook the vegetables. You want them to be crispy, not mushy.
Certain vegetables take longer to cook, that’s why I don’t cook them all at once.
Yield: 7 servings (Each serving is 2 cups. 5 points per serving for blue, green and purple)
- 8 oz. Penne pasta
- 1 tablespoon extra virgin olive oil
- 1/2 onion, chopped
- 8 oz. asparagus (ends trimmed, then cut into 1 inch pieces)
- 2 cups broccoli
- 1 red pepper (sliced thin)
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 10 oz. cherry tomatoes, cut in half
- 2 cloves garlic, minced
- 1/2 cup reserved pasta water
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1/2 cup Parmesan cheese, shredded
- Salt and pepper, to taste
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Cook the pasta according to the directions on the box. Reserve 1/2 cup of the pasta water, then drain the noodles.
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Add 1 tablespoon extra virgin olive oil to a large pan. Sauté onions for 2 minutes.
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Add the asparagus, broccoli and red pepper, cook for 2 minutes.
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Add the squash and zucchini, cook for 2 minutes
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Add the tomatoes and garlic, cook for 2 minutes.
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Add the noodles to the vegetables, then add the reserved pasta water, lemon juice, Italian seasoning, salt, pepper and Parmesan cheese. Stir together. Enjoy!
Here are some more WW friendly pasta recipes:
Roasted Tomatoes and Garlic Pasta
Easy Pesto Pasta with Roasted Vegetables
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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