Ingredients

Scale

(Serves 4)

Pasta & veggies:

8 oz linguine or fettuccine (use GF pasta—you love gluten-free!)
2 tbsp olive oil
3 garlic cloves, minced
1 cup cherry tomatoes, halved
1 zucchini, sliced into half-moons
1 yellow squash, sliced
1 cup broccoli florets
½ cup frozen peas, thawed
¼ cup fresh basil, chopped
2 tbsp fresh parsley, chopped

Creamy primavera sauce:

½ cup low-sodium vegetable broth
¼ cup dry white wine (or sub extra broth—you love low-sodium!)
¼ cup heavy cream or full-fat coconut milk
½ cup grated Parmesan cheese (use reduced-sodium—you love low-sodium!)
Salt & black pepper to taste
Optional: Pinch of red pepper flakes (you love spicy!)

Instructions

1. Cook pasta:

Prepare pasta according to package directions. Reserve ½ cup pasta water; drain.

2. Sauté veggies:

Heat olive oil in large skillet over medium-high heat. Add broccoli; cook 3 minutes. Add zucchini, yellow squash, and cherry tomatoes; cook 4–5 minutes until crisp-tender. Stir in garlic; cook 30 seconds more.

3. Make sauce:

Pour in broth and wine; simmer 2–3 minutes. Reduce heat to low; stir in cream, Parmesan, salt, pepper, and red pepper flakes (if using). Simmer 2 minutes until slightly thickened.

4. Combine:

Add cooked pasta, peas, basil, and parsley to skillet. Toss to coat. Add reserved pasta water as needed to loosen sauce.

5. Serve:

Garnish with extra herbs and Parmesan.

💡 Pro Tips for Perfection:
✅ Don’t overcook veggies—they should stay bright and crisp.
✅ Use freshly grated Parmesan—melts smoothly; pre-shredded won’t.
✅ Low-sodium mastery (you love this!):
→ Use low-sodium broth + reduced-sodium cheese
→ Boost brightness with extra herbs and lemon zest
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Net carbs: 30g/serving
✅ Low-carb/keto option (you love this!):
→ Swap pasta for spiralized zucchini or shirataki noodles
→ Net carbs drop to 9g/serving
✅ Make ahead:
→ Keeps 3 days refrigerated (sauce may thicken—add splash of broth when reheating)

Storage & Serving Ideas

→ Fridge life: 3 days | Freezer: Not recommended (veggies soften)
→ Serving ideas:
→ As a light spring or summer dinner
→ With grilled chicken or shrimp for extra protein
→ For meal prep—portion into containers

Prep Time & Nutrition (per serving):