Hi guys! It’s 7am. I stink like self tanner. There are more clothes on my bedroom floor than hangers in my closet. And my internet search history looks like I am either an LA restaurant critic or seriously stalk LA restaurant critics.
There’s only one thing this can mean… I leave for vacation next Monday!! I am so excited! I’m taking a girls trip with my mom to visit a couple friends in California before I make the big move to my new apartment and job in May. It’s been rainy and crappy in Chicago all week so the thought of sunshine and 70s in less than 4 days is overwhelming! Also…yes, I mentioned self tanner and RAIN. I will be strutting down the coastline with gorgeously streaky calves. And loving every second.
And to make this weekend even better, I’m helping host a wedding shower for one of my closest friends from growing up as a kid. It is going to be SO gorgeous!! I’ve already started baking and decorating and am dying to share pics with you all but have to wait until after shower! Don’t want to spoil the surprise… but I really do! Its so pretty!
So when I was deciding which recipe to post this week I knew I wanted to post something bright and sunny! California has me craving fresh veggies, but the rain in Chicago has me wanting some serious comfort carbs! So voila – Pasta Primavera! Perfect.
Traditional pasta primavera is usually a pretty indulgent dish – think heavy cream, butter, and cheese; so to make mine over into a California beach friendly recipe I created a lower cal dairy free cream sauce, packed in the veggies, and chose fiber rich whole grain fettucini. I used dairy free milk and cheese to keep this dish great for vegans and those with dairy intolerances – but if you can have milk and cheese, definitely feel free to swap in dairy skim milk and regular parmesan for my vegan ingredients.
Have a great weekend everyone! And while I’m gone next week I have a delicious guest post lined up for you by one of my favorite foodies… stay tuned to meet her!
This dish can easily be made with dairy as well, just sub in dairy butter, milk, and parmesan for my vegan ingredients. Can also be gluten free by subbing in gluten free pasta, gluten free flour, parmesan, check for * to know where changes should be.
Yields 6 servings
- 1/2 tablespoon olive oil
- 1/2 tablespoon vegan margarine
- 1 cup reserved pasta water
- 3/4 lb whole wheat fettucini* (or gluten free)
- 3 garlic cloves, minced
- 1 cup thinly sliced asparagus
- 1 cup thinly sliced carrots
- 1 cup thinly sliced zucchini
- 1 cup frozen peas (or fresh)
- 1/2 cup light plain soy milk
- 1 tablespoon flour, dissolved in 3 tablespoons water* (or gluten free flour)
- 1/2 tablespoon thinly sliced lemon zest (remove with a peeler then slice)
- 1 tablespoon fresh lemon juice
- 2 cups packed baby arugula
- 1/4 cup vegan parmesan*
- 1/2 cup chopped mixed herbs, I used the following combo:
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Bring a large pot of water to a boil and cook the fettuccine according to package directions, reserving 1 cup of water for the pasta sauce.
- Heat oil and margarine in a large sauté pan over medium. Add garlic and cook unit softened but not browned; 1 minute. Add 1 cup reserved pasta water and the sliced vegetables. Cover and simmer until the vegetables are just tender, about 3 minutes. Add the soy milk, flour mixture, lemon zest, and frozen peas; Bring to a simmer.
- Toss the cooked fettuccine with the sauce, parmesan, all but 1 tablespoon of the chopped herbs (reserve the 1 tablespoon for garnish at the end), 1 tablespoon lemon juice, and salt and pepper. Serve immediately and sprinkle with reserved herbs and parmesan to taste.