In Italian, pasta primavera literally translates as“spring pasta”.
Add other spring vegetables or try spaghetti squash as a tasty & super healthy substitute to pasta1 pound whole wheat fettuccine, cooked al dente & drained reserving 3/4 cup liquid
1 Tbsp unrefined coconut oil
1/2 pound button mushrooms, sliced
3 cloves garlic, roughly chopped
2 large spring onions (or 4 green onions) thinly sliced
1 1/2 cups fresh or frozen green peas
Salt & pepper to taste
3/4 cup grated Parmesan cheese (or less if desired)
1Tbs extra virgin olive oil, good quality
2 Tbsp fresh squeezed lemon juice
1 pint cherry tomatoes, halved
1/2 cup roughly chopped kale
1/2 cup roughly chopped basil
- Heat coconut oil in large, deep skillet over medium heat. Add mushroom & cook until just golden brown, 3-4 minutes.
- Add garlic & onions to pan, cooking for another 2-3 minutes.
- Stir in peas, salt, & pepper. Immediately cover & cook until just tender, about 2-3 minutes. Transfer contents to a large bowl & set aside.
- After emptying the skillet, return to medium heat & toss in the hot, drained pasta with reserved water, lemon juice, olive oil & cheese to form sauce.
- Gently return the mushroom mixture to the pan. Add tomatoes & kale and mix into pasta. Add 1/2 the basil & cook 1-2 minutes. Serve & top pasta with additional basil.
Feeling adventurous? You can add chicken or salmon or add spring vegetables like broccoli, chopped spinach, sundried tomatoes, or asparagus to change it up- the options are limitless!