Go Back
Homemade Skinny Pasta Primavera recipe photo
Print Recipe Save it for later

Skinny Pasta Primavera

Light, vibrant, and veggie-packed! This Skinny Pasta Primavera combines whole grain fusilli with fresh veggies in a creamy, garlicky sauce for a wholesome meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Creamy, Easy, Healthy, Quick, Vegetarian, Whole Grain
Servings: 4 servings

Ingredients

  • 1 pound dried whole grain fusilli pasta (can substitute gluten-free or high-protein pasta)
  • 1 cup red bell pepper cut into small segments
  • 1 cup snow peas halved
  • 1 cup small broccoli florets
  • 1 cup sliced carrots
  • 4 ounces cream cheese (low-fat or nonfat)
  • 3 cloves garlic minced
  • 1 cup chopped scallions
  • 1 cup sliced zucchini halved
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the whole grain fusilli and cook according to package instructions until al dente. Reserve 2 cups of the pasta cooking water before draining.
  • While the pasta cooks, chop the red bell pepper, snow peas, broccoli florets, carrots, zucchini, and scallions. Mince the garlic and measure out the fresh thyme leaves.
  • In a large skillet over medium heat, add a splash of olive oil if desired. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the carrots and broccoli florets first, cooking for 3 minutes. Follow with the red bell pepper, snow peas, zucchini, and scallions, sautéing all together until the vegetables are tender-crisp, about 4-5 minutes.
  • Lower the heat and stir in the cream cheese until it melts and blends with the vegetables. Gradually add the reserved pasta water, stirring continuously to create a smooth, creamy sauce. Add fresh thyme leaves, and season with salt and pepper to taste.
  • Add the drained pasta directly to the skillet and toss everything together until the pasta is thoroughly coated in the sauce and mixed well with the vegetables.
  • Serve immediately, garnished with a generous sprinkle of grated Parmesan cheese for that perfect salty finish.

Equipment

  • Large Pot
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • Use gluten-free or high-protein pasta to suit dietary preferences without compromising taste.
  • Reserve pasta water to create a creamy, silky sauce that clings to the pasta perfectly.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water or broth.