Vegan Pasta Primavera
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Connoisseurus Veg · by Alissa Saenz★ 4.8 (16)

Vegan Pasta Primavera

NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 56%
CARBS 75G49% OF CAL
24G FIBER10G SUGAR41G OTHER
FAT 30G44% OF CAL
6G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta and fresh vegetables tossed in a garlicky white wine and coconut cream sauce, finished with fresh herbs. A light, elegant vegetarian pasta that comes together in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces dried penne pasta ((or your favorite pasta shape))
  • 8 ounces asparagus spears, (trimmed and cut into 1-inch pieces)
  • 1 small broccoli crown, (broken into florets (about 2 cups))
  • 2 tablespoons olive oil, (plus a dash more, for tossing the pasta if needed)
  • 1 medium onion, (diced)
  • 2 medium carrots, (diced)
  • 3 garlic cloves, (minced)
  • 1/2 cup dry white wine
  • 1/2 cup light coconut milk
  • 2 tablespoons lemon juice
  • 1 teaspoon salt, (plus more to taste)
  • 1 small zucchini, (quartered and sliced)
  • 1 cup julienne cut sun-dried tomatoes
  • 1 cup frozen peas, (thawed)
  • 1/2 cup fresh basil, (chopped)
  • 1/2 cup fresh parsley, (chopped)
  • 1 teaspoon lemon zest
  • Crushed red pepper flakes, (to taste (optional))
  • Black pepper, (to taste)
  • Vegan Parmesan cheese, (for serving)
PREP
15M
SODIUM
1154MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.