Whole Wheat Pasta Primavera

A bowl of pasta is on a cutting board with a lemon in the back

5 from 1 vote

Lemony butter provides the perfect sauce for this Whole Wheat Pasta Primavera. Add any of your favorite veggies and you'll have a perfect Spring dinner.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 493kcal

Author: Lynn Polito

Ingredients

1 lb Whole Wheat Pasta
1 Zucchini Large
2 Carrots Medium
1 Red Onion
6 Mini Peppers or 1 large bell pepper
2 cups String Beans
2 cups Broccoli Chopped
1 tablespoon Dried Oregano
1 Stick Butter softened to room temperature
½ cup Parmesan Cheese
2 tablespoon Fresh Basil
2 tablespoon Fresh Parsley
2 Lemons Juice and Zest

Instructions

Preheat the oven to 425°.
Spray the baking sheet with cooking spray.
Cut the zucchini into sticks and place it on the baking sheet.
Peel and cut the carrots into sticks and place them on the baking sheet.
Peel and cut the red onion and place it on the baking sheet.
Cut the peppers and place them on the baking sheet.
Add the string beans and broccoli to the baking sheet. Season with oregano, salt, and pepper. Bake for 20 minutes.
While the vegetables roast, in a small bowl add the softened butter. Add the zest and juice of the lemon, parmesan cheese, and fresh basil and parsley. Mix everything to combine. If the butter is still too hard, use a hand mixer to mix everything thoroughly.
Boil water and cook the pasta according to the package instructions.
When the vegetables are cooked, place them in a large bowl, top them with the lemon butter.
When the pasta is done, save ½ cup of the pasta water. Drain the rest of the pasta and add the drained pasta to the bowl with the vegetables. If the pasta is dry, add the pasta water to the bowl. Mix everything to combine and serve immediately. Enjoy!

Notes

Use your favorite herbs in this recipe. Basil, chives, tarragon, and parsley are all great options.
To add more protein to this dish, top with grilled chicken or grilled salmon.

Nutrition