20 Minute Healthier Pasta Primavera (easily gluten free)

This recipe is fast, EASY, decadent, and healthy! You can’t go wrong with this one. Perfect as a quick weeknight meal especially if you are craving some comfort food.  This recipe can fit whatever you have in the pantry too. So versatile. And very easy to make gluten free! I will try to note changes you can make below… but as always, make it your own.Enjoy!

Pasta Primavera


~3 Cups of veggies (frozen or fresh, whatever you have available; I used a bag of frozen green beans, ~3/4 C carrots, ~3/4 C halved cherry tomatoes)

1 box pasta (preferably whole grain; I used quinoa/corn blend GF pasta but you can use your favorite whole grain pasta)

~2 Tbl. white whole wheat flour (use corn starch or arrowroot for GF)

cook until bright white color goes away

~ 1 C low sodium chicken broth

~1/2 C skim milk

italian seasoning


red pepper flakes (optional)

shredded cheese (optional)


Bring to boil...

Bring pot of water to boil for pasta. Cook pasta according to package instructions. In the meantime, place large skillet over medium to medium high heat. Melt 1 Tbl. no trans fat margarine and a couple drizzles of olive oil in skillet. Add veggies to skillet, sprinkle ~1 tsp italian seasoning on veggies. Heat until cooked (5-10 minutes) stirring occasionally. When veggies are heated through, sprinkle flour over veggies and stir until translucent. Turn heat up to medium high and add in broth and milk stirring continuously. Bring to boil and boil for about 1 min. Reduce heat to medium and simmer until thickened, about 5-7 minutes. Add salt/pepper and red pepper flakes to taste. Combine drained pasta and veggie sauce in skillet and stir to combine. Serve topped with cheese if desired.

So delicious!


What recipe have you “healthified” lately?

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