How To Make Dairy Free Pasta Primavera Recipe
A colorful spring pasta dish packed with fresh veggies and flavor, without any dairy.
Serves:
Ingredients
- 8oz spaghetti
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
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Cook spaghetti according to package instructions, drain and set aside.
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Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
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Add bell peppers, zucchini and yellow squash and sauté for 5-6 minutes until veggies are tender.
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Add cherry tomatoes, dried basil and oregano and cook for another 2-3 minutes.
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Add cooked spaghetti to the skillet and toss everything together until pasta is coated in sauce.
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Season with salt and pepper to taste.
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Serve immediately.
Nutrition
- Calories : 313kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 26mg
- Total Carbohydrates : 41g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 7g
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