Whole Wheat Pasta Primavera With Vegetables

Whole Wheat Pasta Primavera With Vegetables

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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
283 Calories
8g Fat
44g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 283
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 147mg 6%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 14%
Protein 10g
Calcium 170mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lightly sautéed veggies make this Vegetarian Whole Wheat Pasta Primavera recipe delicious and filling. It's made with bell pepper, poblano pepper, onion, garlic, tomato, and fresh chopped cilantro and topped with a little grated hard cheese.

This is a great opportunity to experiment with a different hard Italian cheese than usual. If you're stopping by the grocery store, pick up an Asiago or Romano cheese to grate on top, or, if you're just looking for something you can make with what you have on hand, Parmesan cheese is also, of course, just fine. 

Use whole-wheat pasta to give this vegetarian pasta primavera dish extra fiber, and you can always, of course, omit the cheese for a vegan pasta primavera recipe (or top it off with a little nutritional yeast instead, if you prefer).

This vegetarian whole wheat pasta primavera with vegetables recipe is courtesy of The Wheat Foods Council.


  • 1 cup bell pepper (diced)
  • 1 cup diced poblano, pasilla or anaheim pepper
  • 1 cup onion (diced)
  • 2 cloves garlic (diced)
  • 1 cup tomato (diced)
  • Optional: 1/2 cup fresh cilantro
  • 1/4 cup green onions, scallions (chopped)
  • 8 ounces whole wheat pasta
  • 2 tbsp olive oil
  • 1/2 cup grated cheese (Asiago or Romano or even just Parmesan cheese)

Steps to Make It

  1. Gather the ingredients.

  2. Cook your whole wheat pasta according to the package directions; drain well, and set aside.

  3. While the pasta is cooking, sauté the chopped bell pepper, the poblano, pasilla or anaheim pepper, and the onion, garlic, and tomatoes in one tablespoon olive oil until just soft, about 3 to 4 minutes. (Be sure to use a large enough pan for this, since you'll be adding in all of the pasta next.) 

  4. Add the cooked pasta and add the remaining extra tablespoon of olive oil. Stir for 2 minutes to disperse and mix until well combine and everything is heated through. 

  5. Remove from heat and pour into a serving bowl if you're using one, and sprinkle the cilantro, scallions, and cheese on top of the cooked pasta and veggies.

  6. Serve and enjoy!