Asian Inspired Pasta Primavera | Cook for Your Life
Asian Inspired Pasta Primavera- anti-cancer recipes- cook for your life

Asian Inspired Pasta Primavera

Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 50 min total
Person Icon for Serving Size 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


448 cals


10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


79 g


6 g


6 g


19 g


785 mg


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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