This vegan angel hair pasta primavera recipe is full of beautiful spring vegetables like asparagus, peas, zucchini and artichoke and fresh herbs. A light, healthy, low fat pasta dish without cream or cheese that's tasty all spring and summer.
Bring salted water to boil in a large stock pot for the pasta and cook according to directions on box.
Meanwhile, sauté onions in a large saucepan or dutch oven on medium heat for 5 minutes. If they begin to stick, add a tablespoon or two of water.
Add garlic and squash and cook for a 2-3 minutes.
Add peas, artichoke and asparagus and cook for 2-3 minutes.
Add spinach in batches, stir until it wilts down. Continue adding spinach.
Add tomatoes, basil, parsley, salt and pepper and simmer for 2-3 minutes. Taste and adjust salt and pepper, as needed.
Add a portion of pasta to a bowl, then pour a portion of veggies over cooked pasta. Stir and enjoy!
Notes
Feel free to switch the vegetables around and use veggies you like best! Here are some substitution options:Angel Hair Pasta: substitute with capellini, thin spaghetti, linguine, gemelli, casarecce, pappardelle, bow tie or farfalle. For gluten-free, use a gluten-free pasta.Sweet yellow onion: substitute with red onion, yellow onion or spring green onionsZucchini: substitute with yellow squash or eggplantFrozen green peas: substitute with fresh green peas or shelled edamameArtichoke hearts: substitute with more zucchini, asparagus, green peas or some lemon juice (since artichokes are a bit tart)Spinach: substitute with kale, swiss chard or arugulaBasil and Italian Parsley: substitute with curly parsley, fresh cilantro, fresh tarragon, fresh green onionsCanned tomatoes: substitute with fresh diced tomatoes or grape tomatoes, halved