A refreshing yet comforting vegetarian pasta filled with tender vegetables, bright lemon, and fresh basil. This simple dish comes together quickly and can be made ahead, making it an easy option to have ready when appetite or energy is limited. Add chicken, chickpeas, or a sprinkle of cheese for extra protein and staying power.
How This Dish Comes Together
This Pasta Primavera starts with pasta cooked just shy of al dente, reserving a little of the starchy cooking water to help create a light, silky sauce. While the pasta cooks, zucchini, carrots, and onion gently soften in olive oil until tender, followed by a little garlic for warmth and flavor. The vegetables are tossed with the pasta and a splash of pasta water, then finished with fresh lemon juice and basil for a bright, fresh touch. A little Parmesan or Pecorino adds savory richness, while shredded chicken or chickpeas can be added when a higher-protein meal is desired. For those needing a lower-fiber option, use white pasta, peel the zucchini and carrots, omit the peas, and cook the vegetables until very soft.
Why This Dish Is Supportive for Pancreatic Cancer Patients
Pasta Primavera offers a simple combination of carbohydrates, vegetables, and healthy fats that can provide satisfying energy without feeling overly heavy. The pasta provides an accessible source of carbohydrates, while olive oil adds heart-healthy fat and the vegetables contribute vitamins, minerals, and gentle flavor. Adding chicken, chickpeas, or cheese can increase the protein content to help support strength and maintaining weight, while the lemon and basil bring brightness without relying on heavy sauces. The recipe is also easy to customize based on appetite, digestion, and individual tolerance, making it a practical meal for patients and caregivers to prepare ahead and enjoy when needed.
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Pasta Primavera
A refreshing yet comforting vegetarian meal that can be made ahead to enjoy later
Ingredients
- 8 oz pasta (regular or protein pasta)
- 1 C zucchini, sliced
- 1 C carrots, peeled and sliced
- 1 C peas
- 1⁄2 small yellow onion, diced
- 1 T olive oil
- 1 1⁄2 T lemon juice (1 lemon should be enough)
- 2 cloves garlic, minced
- fresh basil (3-4 leaves, optional)
- salt & pepper
- grated Pecorino Romano or parmesan cheese (OPTIONAL)
- feta or mozzarella cheese (OPTIONAL)
- Shredded chicken or chickpeas (OPTIONAL)
- omit onion, peel zucchini (LOW FIBER OPTION)
- add pine nuts (HIGH FAT OPTION)
Directions
1. Bring a pot of water to boil. Salt the water (if you can consume salt). Cook pasta 1-2 min less than the package directions for ‘al dente.’ Before draining, reserve at least ¼ C pasta water.
2. Meanwhile, in a separate skillet over medium-low heat, add 1 T olive oil and the onion. Cook until slightly softened, 2 minutes. Add zucchini and carrots and continue to cook medley another 5-7 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add drained pasta to vegetables and toss gently. Add 2-4 T pasta water to loosen and create a light sauce. Add fresh lemon juice and basil (if using). Season with salt and pepper to taste.
4. Serve and top with grated cheese. Nutrition (per serving, white pasta): 300 kcal | 10 g protein | 40 g carbs | 10 g fat | 2 g fiber
Tips
All kinds of vegetables work great in this dish – fresh cherry tomatoes, eggplant, fresh spinach. Adjust to whatever you have or may prefer. For a low fiber option, be sure to use white pasta, peel the carrots and zucchini and omit the peas, can add cooked asparagus tips. Cook the vegetables until very soft.
