Springy High Protein Pasta Primavera

This high protein pasta primavera is packed with 19 grams of protein per serving and lots of crisp spring vegetables making it a great meatless Monday dinner option!

Springy High Protein Pasta Primavera

Anytime I'm looking for a meatless recipe I want to make sure it has plenty of protein. Usually meatless meals contain plenty of fiber from the vegetables and beans but lack a substantial amount of protein - around 20 grams per meal.

Now that Spring is here, it's time to include fresh asparagus and english peas for a beautiful pop of color and a nutritious serving of fiber!

I used grated parmesan and romano cheese blend from Trader Joes and Barilla Protein Plus Pasta.

This recipe is creamy, cheesy and indulgent without being too high in calories or fat.

Greek yogurt makes the sauce creamy but low in saturated fat. It adds protein and creaminess to a sauce while keeping the fat content low.

Using Barilla Protein Plus Pasta add extra protein and fiber to this meal. The pasta has 10 grams of protein and 4 grams of fiber in a 2 oz serving. The nutrition facts are similar to other popular chickpea or lentil pastas. However, I recommend Barilla Protein Plus Pasta because it tastes more like regular pasta and reheats well.

This Springy High Protein Pasta Primavera makes a tasty side dish to fish or chicken and great leftovers for lunch the next day. Try this recipe in place of your classic weeknight spaghetti!

Feel free to add extra herbs to make this recipe more to your liking. Basil would be a great addition.

---

Add in other non-starchy vegetables or fresh herbs to make this recipe your own!

Ingredients

• 1/4 lb. sugar snap peas

• 1/2 lb asparagus, hard ends snapped or cut

• 3/4 cup English peas

• 1 tbsp butter

• 1 tbsp olive oil

• 1/2 cup spring onion, use whole onion or can use shallot

• 3 garlic cloves, finely chopped

• 1/2 teaspoon fine sea salt, more to taste

• 1/2 tsp black pepper, more to taste

• 10 ounce Barilla Plus Protein Pasta, I used penne shape

• 1 cup grated parmesan cheese, I used parmesan-pecorino mixture

• 5.3 oz full fat plain greek yogurt

• 1/4-1/3 cup finely chopped parsley

• 1 tbsp chopped tarragon

• optional: 1-2 tsp crushed red pepper flakes

Step 1

Bring a large pot of salted water to a boil over medium-high heat.

Step 2

While the water is coming to a boil, slice snap peas and asparagus stems into ¼-inch-

thick pieces; leave asparagus tips whole.

Step 3

Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (not too soft), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.

Step 4

Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, parmesan cheese, greek yogurt and herbs. Season with salt and pepper, if needed.

Nutrition Facts: 

Serving size: 6 servings per recipe

Calories: 317

Protein: 19.1 g

Fat: 11.4 grams

Cholesterol: 23.3 mg

Sodium: 371.2 mg

Total Carbohydrates: 38.2 g

Dietary Fiber: 2 g

Sugar: 3.4 g

Added Sugar: 0 g

Potassium: 162.3 mg

Note: Nutrition facts will change as your alter the recipe to your liking!

---

Recipe adapted from New York Times Cooking Pasta Primavera with Asparagus, Peas, and Greek Yogurt by Melissa Clark.

Leave a comment about how you like this version of pasta primavera or what changes you made to the recipe!

Want to work with me and reach your health goals? Book your first nutrition counseling session today here.