spring vegetable pasta primavera recipe

spring vegetable pasta primavera

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 8 servings, 8 oz. each


  • 1 box (12 oz.) tricolor rotini
  • 1/2 lb. asparagus, trimmed and cut into 1 inch lengths
  • 2 Nature’s Promise carrots, shredded
  • 1 red bell pepper, cut into strips
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 teaspoons minced garlic
  • 1 pint grape tomatoes, halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon
  • 1/2 cup fresh basil, sliced
  • 2 cup Nature’s Promise arugula, packed
  • 1/2 cup shredded Parmesan, Romano and Asiago cheese blend
  • 1 tub (4 oz.) crumbled goat cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook pasta according to package directions. Add the asparagus, carrots and bell pepper to the pasta during the last 2 minutes of cooking.
  2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds.
  3. Add the tomatoes, pepper flakes and 1/2 teaspoon of salt and cook until tomatoes begin to wilt, about 2 minutes.
  4. Drain the pasta and vegetables and return to the pot. Reserve 1/4 cup of the cooking liquid.
  5. Stir the reserved liquid into the tomatoes and add mixture to the pot of pasta and vegetables. Add the basil, arugula and cheese blend and toss to combine.
  6. Season to taste with pepper, spoon into bowls, top with the goat cheese and drizzle with olive oil.

Per Serving: 410 calories, 22g fat, 7g saturated fat, 20mg cholesterol, 200mg sodium, 41g carbohydrate, 4g fiber, 7g sugars, 14g protein