Pasta Primavera
Inspired by the Italian word for "spring," this dish captures the essence of a garden in full bloom. Traditionally crafted to celebrate an abundance of fresh, seasonal vegetables, it’s a vibrant and wholesome meal bursting with the light, crisp flavors. Add your choice of protein to make it as hearty as it is refreshing!
🥗 Ingredients:
Protein (Choose One):
✅ 3 cups tender chicken, cooked & chopped (~24 oz)
✅ 3 cups pan-seared shrimp (~24 oz)
✅ 3 cups fresh salmon, seared & flaked (~24 oz)
✅ 2 cups extra firm tofu, pressed & cubed (~14 oz, vegan)
✅ 2 cups Italian Salsiccia pork sausage, cooked & crumbled (~16 oz)
Pasta Choices (Choose One):
✅ 2 cups cauliflower rice (~10 oz, keto option)
✅ 4 cups cooked chickpea rotini (~8.8 oz dry, gluten-free option)
✅ 6 cups cooked penne rigate (~16 oz dry)
✅ 4½ cups cooked penne (gluten-free, ~12 oz dry)
✅ 6 cups cooked farfalle bowties (~16 oz dry)
Base & Vegetables
✅ ½ cup fresh parsley, chopped (1 bunch)
✅ 1 clove fresh garlic, minced
✅ 1 red bell pepper, diced
✅ Juice and zest of 1 fresh lemon
✅ 2 cups baby bella mushrooms, sliced (~8 oz)
✅ 1 medium zucchini, sliced
✅ 1 medium yellow squash, sliced
✅ 2 Tbsp fresh thyme, chopped (~0.5 oz)
✅ 1 medium red onion, sliced
Dressing & Seasonings
✅ 2 Tbsp avocado oil (~1 oz)
✅ 1 Tbsp kosher salt
✅ 2 tsp butcher cut black pepper
Cheese (Choose One):
✅ 1 cup fresh shaved Parmesan (~4 oz)
✅ 1¾ cups Daiya mozzarella, shredded (~7 oz, vegan option)