Italian Pasta Primavera with Seasonal Vegetables High Protein
Light Italian pasta primavera with spring vegetables, Parmigiano, and lemon — 30g protein, quick Italian vegetable pasta.
10mPrep
15mCook
2Servings
380Calories
30gProtein
Ingredients
- 80 ghigh-protein pasta
- 100 gasparagus
- 80 gpeas
- 80 gzucchini
- 80 gcherry tomatoes
- 25 gParmigiano Reggiano
- 1 tsplemon zest
- 1 unitgarlic clove
- 1 tspolive oil
- 4 leavesfresh basil
- 1salt and pepper
Ingredients
- 80 g high-protein pasta
- 100 g asparagus
- 80 g peas
- 80 g zucchini
- 80 g cherry tomatoes
- 25 g Parmigiano Reggiano
- 1 tsp lemon zest
- 1 unit garlic clove
- 1 tsp olive oil
- 4 leaves fresh basil
- to taste salt and pepper
Instructions
- Cook pasta al dente. Reserve 80ml pasta water.
- Sauté garlic, add vegetables, cook 5 minutes.
- Toss pasta with veg, pasta water, Parmigiano, lemon zest, and basil.