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Recipe: Garlic Parmesan Primavera Pasta YUM!


I’ve been a bit in a food funk lately. Being preggo brings out the worst appetite in me. I don’t really have food cravings, just a lot of aversions. The first trimester was definitely the pits in regards to food. It was the same when I was pregnant with Pookie and it returned again for this one.

Up until about three weeks ago, I wanted nothing to do with meat other than ground beef, but I didn’t want to feel the texture of the ground beef. I wanted it hidden in things so that I could have the flavor without the texture. Talk about being picky! Hence, I’ve made a lot of ground beef stroganoff lately.

Also, I would gag at even the thought of eating a bit-sized amount, or larger, of a vegetable (like a carrot stick, or broccoli floret). I ended up mincing up vegetables and making sort of a relish topping for everything so I’d get my veggies without actually noticing.

Needless to say, no recipes have really made the cut recently for sharing on the blog, BUT…

I’ve turned a corner. I have been able to expand my diet again. I admit that I’ve wanted more pasta lately than necessary, but hey, a good pasta dish every now and then is worth it. And this one is.

It’s called Garlic Parmesan Primavera Pasta. You might have seen it roll around social media a few weeks ago. I tried it, and loved it. It’s super simple, super quick, super tasty, and it has lots of veggies in it. It was so flavorful and was a hit with the whole family. Yahoo!

So here it is. You can see the original recipe here which has three other pasta recipes attached. Enjoy!!



Courtesy of: Buzzfeed, Modifications in *

2 Tbsp. olive oil
3 cloves garlic, chopped
2 chicken breasts, thinly sliced
2 cups asparagus, chopped
1 cup cherry tomatoes, halved *
1 cup zucchini, chopped **
1 cup carrots, sliced
1 tsp pepper
1 tsp salt
4 cups cooked penne ***
1 cup Parmesan

Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing. Add asparagus, tomatoes*, carrots, salt, and pepper, cooking for about 2 minutes. Add pasta and parmesan, stirring until cheese is melted and evenly distributed. Serve!


* About a year ago, I found out that night shade vegetables don’t agree with me, but especially tomatoes. Once I cut them out of my diet, I saw huge improvements in my health. For me, they caused a lot of inflammation. In this recipe, I substituted red bell pepper for tomato (yes, still a nightshade, but more agreeable for me than tomato). Red bell pepper gives the recipe a pop of red color with a hint of sweetness like the tomato. It worked great!

** I added a cup of chopped zucchini, which the original recipe does not call for. I added it because…zucchini. Love it.

*** I used vegetable spiral pasta instead of penne. For a gluten-free version, you could easily sub rice for the pasta. For a grain-free version, up the veggies, or make some zucchini noodles. All good options!

**** I have tried several “one-pot” recipes that involve adding pasta in with the rest of the ingredients as they cook. I have to say that I’m not a fan of that method. Yes, the noodles do cook, but it takes longer and they never “fluff” up. They end up a little chewy in texture and that’s a no-go for me. I don’t think it’s too much of a pain to boil the noodles in a separate pot and add them to the other ingredients at the end.

Let me know if you try it and how you like it! Bon appetite!

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