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Whole Wheat Pasta Primavera

Photo by Vanita Tipnis


  • 1 packet whole wheat penne pasta
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 carrot, julienned
  • ½ a red bell pepper, julienned
  • ½ cup grape/cherry tomatoes
  • 1 cup fresh green beans, trimmed and cut into 1″ long pieces
  • ¼ tsp unrefined salt
  • ¼ tsp coarsely ground black pepper
  • ½ tbsp lemon juice
  • 1 tbsp oregano
  • ¼ of a large yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tsp lemon zest
  • ⅓ cup chopped fresh basil leaves
  • ⅓ cup chopped fresh parsley
  • 3 tbsp balsamic vinegar


Preheat the oven to 450 °F (230 °C). Arrange vegetables on a parchment paper lined baking tray and roast for 15 minutes in the pre-heated oven, until tender.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 10 to 12 minutes, or until the pasta is cooked. Drain.

In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes and green beans with salt, pepper, lemon juice and oregano. In a large skillet, fry the onion and garlic and cook until tender. Mix in the cooked pasta, lemon zest, basil, parsley and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and serve.


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