Whole Wheat Pasta Primavera

Ra Pasta Primavera

This recipe includes a garden of vegetables, with garlic, tarragon, parsley, and red pepper. It’s also packed with vitamins, phytonutrients and fiber.


12 ounces whole wheat spaghetti 
2 tablespoons extra virgin olive oil 
2 cloves garlic, chopped 
1 pint cherry or grape tomatoes, quartered 
4 ounces sugar snap peas, thinly sliced 
4 ounces green beans, thinly sliced
2 scallions (white and light green parts), chopped 
¼ teaspoon kosher salt 
¼ teaspoon freshly ground black pepper 
¼ teaspoon crushed red pepper 
3 tablespoons chopped flat leaf parsley 
3 tablespoons chopped tarragon 
2 tablespoons Parmesan cheese, grated


  1. Fill a large pot with water and bring to a boil. Cook the pasta according to package directions.
  2. In a large skillet, heat oil over medium-high heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add tomatoes, snap peas, green beans, scallions, salt, black pepper, and red pepper. Cook, stirring often, for 2-3 minutes, until crisp-tender.
  3. Divide the pasta evenly among four bowls and spoon the vegetables on top. Sprinkle with parsley, tarragon, and Parmesan cheese.

Nutritional information

Calories 229 Total fat 9g Saturated fat 1.7g Protein 9g Carbohydrate 33g Dietary fiber 4.6g Sugar 6g Cholesterol 0mg Sodium 283mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

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