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Asian Inspired Pasta Primavera

Name: Asian Inspired Pasta Primavera
Prep time: 40
Cook time: 40

(5 votes, average: 4.40 out of 5)

40 min prep

6 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

This Asian inspired Pasta Primavera is a fabulous mash-up of Asian and Italian noodle cooking. It brings together the veggie-centric best of these two wonderful culinary traditions in a way that makes it deliciously...

1 pound whole wheat pasta
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
1 medium cauliflower, cut into small pieces
2 ears of corn, kernels removed
1 cup roughly chopped kale
½ pound wax beans, trimmed
1 red bell pepper, diced
1 cup quartered cherry tomatoes
Salt and pepper to taste
2 tablespoons soy sauce
¼ cup grated Parmesan cheese
2 tablespoons finely chopped parsley

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Nutrition Facts

Calories

448 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

79 g

Sugar

6 g

Fiber

6 g

Protein

19 g

Sodium

785 mg

Directions

Bring a large pot of water to a boil over high heat. Add pasta and cook according to the package instructions. Reserve 2 cups of pasta water before draining.
In a large sauté pan over medium heat, heat olive oil. Add onions and garlic. Cook for about 15 minutes, or until onions begin to caramelize.
Add cauliflower, corn, kale, beans, peppers, and tomatoes to pan. Sauté for about 10
Add soy sauce and pasta water to pan. Bring to a simmer and cook for about 15
Add pasta and Parmesan cheese to pan, tossing to combine. Garnish with parsley and

Chef Tips

We recommend 2 ounces dry weight of pasta per person, so if you are making this for 6, cook just 12 ounces of pasta. Don’t change the vegetable amounts though, the more veggies the better!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.