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Pasta Primavera

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Source: Chelsea - Victae.com


Serves
4
Prep
10 minutes
Cook
10 minutes

Pasta Primavera is a smart dish to encourage more vegetable intake, without feeling like you’re eating a bunch of vegetablesIt’s a scrumptious sauce with lots and lots of fresh veggies, and I encourage you to use whatever you may have on hand.  Lentil pasta and cannellini beans up the protein significantly.  I serve this Pasta Primavera over fresh zucchini noodles to add even more vegetables and bulk to my pasta portion.


Ingredients


What (your ingredients):


1 tablespoon olive oil


1 red onion, finely diced


1 orange bell pepper, diced


1 head broccolette, diced


¼ teaspoon Italian seasoning


Pinch of paprika


Pinch of salt


2 handfuls kale, chopped


1 15-oz. can cannellini beans, drained and rinsed


1 jar marinara sauce (I used a rich tomato sauce with Barolo wine)


12 oz. lentil Sedanini pasta (or any short pasta shape)


 


3 zucchini, spiralized


Directions


How (your directions):


In a large skillet, heat olive oil over medium heat.  Add red onion, bell pepper, broccolette, Italian seasoning, paprika, and salt.  Stir and sauté for 5 minutes.


Add chopped kale and sauté for 2 minutes.


Stir in cannellini beans and marinara sauce.  Heat through while pasta cooks, about 5-6 minutes.


Drain pasta and add to primavera sauce.


In each pasta bowl, place several curls of spiralized zucchini.  Ladle pasta and primavera sauce over fresh zucchini noodles.


Enjoy!


 


Why (the science):  Lentil pasta is high in protein (13 grams protein per serving!) which makes it a nutritious way to enjoy pasta and reach satiety sooner than you would with a white pasta. 


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