Vegan Pasta Primavera (Low Carb)

Pasta Primavera was created in the 1970s by a chef in New York City. It became popular for its fresh and vibrant flavors, making it a favorite among vegetarians and vegans.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Vegan Pasta Primavera (Low Carb)

Cooking Method: Boiling, Sautéing Cuisine: Italian Courses: Lunch, Main Course, Pasta Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Whole wheat pasta
• 150 gram Broccoli florets
• 150 gram Bell peppers (assorted colors)
• 200 gram Cherry tomatoes
• 150 gram Zucchini
• 2 teaspoon Olive oil
• 2 piece Garlic cloves
• 1 teaspoon Red pepper flakes
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 15 gram Fresh basil leaves
• 2 tablespoon Nutritional yeast

Instructions

1. Cook the pasta according to package instructions.
2. In a large pan, heat olive oil over medium heat.
3. Add minced garlic and red pepper flakes, sauté for 1 minute.
4. Add broccoli florets, bell peppers, cherry tomatoes, and zucchini to the pan. Sauté for 5-7 minutes until the vegetables are tender-crisp.
5. Season with salt, black pepper, and lemon juice. Stir well.
6. Add cooked pasta to the pan and toss everything together.
7. Remove from heat and sprinkle with nutritional yeast.
8. Garnish with fresh basil leaves.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.