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Recipe courtesy of Cooking Channel

Pasta Primavera

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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12 ounces whole wheat- or Jerusalem artichoke-flour spaghetti

1 tablespoon olive oil

1 medium (6- to 8-ounce) onion, finely chopped

3 cloves garlic, finely chopped

1 pint grape tomatoes

12 ounces asparagus, trimmed and cut into 2-inch pieces

1 medium zucchini, cut into half-moons

1/4 cup water


1 can no-salt-added garbanzo beans (chickpeas), rinsed and drained

1 medium carrot, grated

1/4 ounce Parmesan cheese, grated (about 2 tablespoons)

2 tablespoons fresh lemon juice

Fresh basil leaves, for garnish


  1. Heat 6-quart saucepot of water to boiling on high. Cook pasta as label directs. Meanwhile, in 12-inch skillet, heat oil on medium. Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally. Add grape tomatoes; cook 5 minutes or until beginning to soften. Add asparagus, zucchini, water, and 1/4 teaspoon salt. Cover and cook 5 to 7 minutes or until tomatoes begin to burst. Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through. 
  2. Reserve 1/2 cup pasta cooking water. Drain pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water, and 1/4 teaspoon salt; toss until combined. Divide among serving bowls; garnish with basil.