Low Carb Vegetarian Recipes Pasta Primavera
I still remember the first time I made Pasta Primavera—it felt like spring had landed right in my kitchen. I was standing there with a basket full of fresh vegetables, half of which I didn’t even plan on buying, and yet here they were, waiting to be turned into something comforting and bright. The beauty of this dish is that it works even when life feels messy. Forgot a veggie or two? Toss in what you have. Don’t have pasta? Use zoodles. The whole point is about ease, flavor, and keeping things light.
This is one of those pasta primavera recipes healthy enough for weekdays but still satisfying enough to impress your family on a Sunday. It belongs to that rare club of low carb recipes that don’t feel like punishment. It’s colorful, full of crunch, and the flavor lingers just long enough to make you think about the next bite before you even finish the first. When friends ask me for low carb vegetarian recipes that actually taste delicious, this is the one I send their way.
If you’ve been hunting for recipes low carb but still warm and filling, this delicious pasta dish is worth a spot in your regular rotation. It’s proof that vegetarian pasta recipes don’t have to be boring. In fact, they can be fun, bright, and a little messy—the good kind of messy, like when you slurp a noodle too fast and laugh at yourself. That’s the heart of food: simple, personal, and always better shared.
Servings: 4 servings
Ingredients
- 12 ounces spaghetti or low-carb pasta
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into half-moons
- 1 small yellow squash, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a pot of salted water to boil. Cook the spaghetti until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
- Add bell peppers, zucchini, yellow squash, and broccoli. Cook until vegetables are tender-crisp.
- Stir in cherry tomatoes and cook for another 2 minutes.
- Toss the cooked pasta into the skillet with the vegetables. Season with salt and pepper.
- Remove from heat and sprinkle with Parmesan cheese. Garnish with basil before serving.