Eat the rainbow– it’s one of the simplest ways to relay the importance of eating a variety of foods (especially colorful veggies and fruits!) to kids– but how many of us grown ups are forgetting to? Adding more color to your food is one awesome way to add more nutrients (and flavor!) without taking anything away.
This simple one-pot spring pasta primavera recipe is bright, colorful, kid-friendly and super easy to make. Ok, you do need to cook the pasta seperately, but the rest is all done in one big pot! Customize it to your taste (it’s easy to make it #glutenfree and #dairyfree if you so choose) and enjoy the rainbow!Print
1 12-oz package pasta of choice (we like farfalle)
3 tbsp olive oil
1 small onion, diced small
1 small bell pepper, diced (or 1/2 of 2)
1 small zucchini, diced small
1 small yellow squash, diced small
1 bunch asparagus, chopped
2 tsp italian seasoning
3 cloves garlic
juice of 1/2 lemon (more if desired)
1/4–1/2 cup broth
1/4 cup chopped parsley
1/3–1/2 cup parmesan cheese (replace with nutritional yeast to make vegan)
sea salt as needed
Add more protein: add 1 package of chicken sausage, thinly sliced and sauteed alongside.
1. Cook pasta according to package directions. Drain and set aside.
2. Heat oil over medium heat. Add onion and pepper and sautee until beginning to turn translucent.
3. Add zucchini and squash and cook until starting to soften. Stir in asparagus, garlic and Italian seasoning. Cook until garlic is fragrant and asparagus is beginning to soften.
4. Use lemon juice to deglaze pan. Stir in pasta and 1/4 cup broth.
5. Season generously with salt and stir in 1/2 parsley. Let cook another 2 minutes to let flavors meld.
6. Stir in 1/3 cup parmesan and add more broth if needed to make a sauce. Taste for seasoning, adding more lemon juice or parmesan if needed. Serve with remaining parsley.
Make it gluten-free by using gluten-free pasta.