Pasta is my ultimate comfort food, y’all. I love it. Seriously.
Usually, I go for angel hair pasta with a velvety and simple pomodoro sauce. But, when I looked in the fridge trying to decide what to cook for lunch today, the mushrooms and zucchini were practically begging me to make pasta primavera.
Whole wheat pasta drenched with freshly sautéed veggies, seasoned with loads of garlic and basil. Yes, please. Even better? There’s no oil in this recipe, so you can dig in guilt-free. Feel free to substitute your favorite veggies in this. Love artichoke? Add more. It’s a very forgiving dish. Broccoli would be delicious in this – I’m out today, otherwise I would’ve added some.
- 16 ounces whole wheat thin spaghetti
- 1 sweet onion, diced
- 8 ounces white mushrooms, sliced
- 2 medium zucchini or yellow summer squash, sliced once lengthwise, then sliced diagonally into manageable pieces
- 6 cloves garlic, minced
- handful of fresh basil, chopped
- 1 cup of frozen peas
- 1/4 cup artichoke hearts, chopped
- 5 Roma tomatoes, diced OR 1 15 ounce can of diced tomatoes
- 1/2 teaspoon brown sugar
- Bring salted water to boil in a large stockpot for the pasta and cook according to directions on box.
- Meanwhile, sauté onions in a large saucepan on medium heat for 5 minutes. If they begin to stick, add a tablespoon of water.
- Add mushrooms and squash and cook for a 2-3 minutes.
- Add garlic, basil, peas and artichoke and cook for 2-3 minutes.
- Add tomatoes, brown sugar, salt and pepper and simmer for 2-3 minutes. Taste and adjust salt and pepper, as needed.
- Pour veggies over cooked pasta. Stir and enjoy!