Pasta Primo Recipe
request no chicken, 1160 CAL original/650 CAL lighter
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Ingredients
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Pasta
Vegetables
Sauce
Garnish
Method
Cook the Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add a pinch of salt.
- 2
Cook Pasta
Add the pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Prepare the Vegetables
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 4
Add Remaining Vegetables
Add cherry tomatoes, red bell pepper, and zucchini to the skillet. Cook for 5-7 minutes until softened, then add spinach and cook until wilted.
Make the Sauce
- 5
Combine Ingredients
In the same skillet, pour in the vegetable broth and heavy cream (or coconut milk for lighter version). Stir well to combine.
- 6
Season the Sauce
Add Italian seasoning, salt, and black pepper. Allow the sauce to simmer for about 5 minutes to thicken slightly.
- 7
Add Cheese or Nutritional Yeast
Stir in Parmesan cheese (for original) or nutritional yeast (for lighter version) until melted and incorporated.
Combine and Serve
- 8
Combine Pasta and Sauce
Add the cooked pasta to the skillet with the sauce and vegetables. Toss well to coat the pasta evenly.
- 9
Garnish
Serve hot, garnished with fresh basil leaves.
