Light Pasta Primavera
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A vegetarian meal made with simple ingredients.
Ingredients
  • 1 tablespoon Extra Virgin Olive Oil
  • ½ Onion, chopped
  • 1 cup Carrots, chopped or matchstick
  • 1 head Broccoli, cut into florets
  • 1 medium Zucchini, sliced
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Minced Garlic
  • 1 cup Vegetable Broth
  • 2 tablespoons Lemon Juice
  • 1 heaping cup green beans (can use frozen)
  • 8 oz Baby Bella Mushrooms, sliced
  • 8 oz (half a standard box) Whole Wheat Pasta (Penne or Rotini recommended)
  • ¼ Cup Parmesan cheese, or to taste
  • Optional:
  • 1 cup Marsala Wine
  • 1 tablespoon Unsalted Butter
  • ¼ cup Water
Instructions
  1. In a large skillet, add olive oil, onions and carrots. Sautee on medium heat for about 5-7 minutes, stirring frequently. If you want to sauté your mushrooms separately, start now in a separate pan by adding 1 cup marsala wine, 1 tablespoon butter, ¼ cup water and sliced mushrooms. If not sauteeing separately, add sliced mushrooms to skillet with onions and carrots. Then add Italian seasoning, minced garlic and vegetable broth and 1 tablespoon lemon juice. Then add broccoli, zucchini and green beans for about 10 minutes. Add mushrooms last if sautéing separately. Add 1 tablespoon lemon juice and sprinkle with parmesan cheese to taste. Stir and serve over pasta.
Recipe by The Energetic Foodie at https://energeticfoodie.com/light-pasta-primavera/