Asian Inspired Pasta Primavera

Name: Asian Inspired Pasta Primavera
Prep time: 10
Cook time: 50

5 out of 5 stars (based on 8 reviews)

10 min prep

50 min total

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 easy...

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 kale, roughly chopped
½ pound wax beans, trimmed
1 red bell pepper, diced
1 cup cherry tomatoes, quartered
salt and pepper to taste
2 tablespoons soy sauce
¼ cup grated Parmesan cheese
2 tablespoons parsley, finely chopped

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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 minutes, or until vegetables begin to soften. Season with salt and pepper.
Add soy sauce and pasta water to pan. Bring to a simmer and cook for about 15 minutes, or until vegetables are cooked through and sauce is reduced.
Add pasta and Parmesan cheese to pan, tossing to combine. Garnish with parsley and serve.

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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society