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Low-Carb Pasta Primavera with Pesto

Add some color to your plate with this cheerful, veggie-packed recipe. Coming in at only 295 calories, this gluten-free, vegan dish is a scrumptious alternative to carb-heavy spaghetti. Low-calorie tofu noodles remove the guilt from eating a bowl of pasta, while the rich sunflower seed pesto ensures each bite will still be enjoyable.

Pasta Primavera

Photo by Perry Santanachote

Serves 4

Prep time: 15 minutes
Cook time: 20 minutes

The Skinny

Per serving:

  • 295 cal
  • 21 g fat (3 g sat)
  • 22 g carbs
  • 596 mg sodium
  • 8 g fiber
  • 7 g protein

Ingredients

For the pasta and vegetables:
16 ounces (2 packages) shirataki tofu fettuccine noodles
Olive oil cooking spray
Salt and pepper
1 teaspoon fresh thyme
1 teaspoon fresh oregano, chopped
2 cups broccoli florets
1 yellow squash, cut into thin strips
1 zucchini, cut into thin strips
1 bell pepper, chopped
1 red onion, chopped into large chunks
1 medium carrot, sliced or diced

For the pesto:
1/2 cup raw shelled sunflower seeds, soaked in water overnight
1 small garlic clove
2 cups (packed) arugula leaves
1 cup (packed) fresh basil leaves
1/4 cup extra virgin olive oil
2 teaspoons honey
Zest of one lemon
Juice of half a lemon

Preparation

  1. Preheat the oven to 450° F.
  2. On a baking sheet, combine the vegetables and spray with oil. Toss with salt, pepper and herbs to coat. Bake until the vegetables begin to brown, about 20 minutes, stirring halfway through.
  3. Meanwhile, make the pesto and cook the pasta.
  4. Drain and rinse the sunflower seeds. In a food processor, purée seeds, garlic, arugula, basil, oil, honey and lemon zest and juice until smooth.
  5. Prepare the noodles following package instructions.
  6. In a large bowl, toss the noodles, pesto and vegetables to combine.

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