My Veggie Chef

Very Veggie Pasta Primavera


Our pasta primavera is absolutely brimming with veggies including asparagus, carrots, edamame, green peas, and sundried tomatoes! Tossed with whole wheat pasta and our vegan lemon butter and herb sauce, this dish is sure to please!


  • Asparagus
  • Basil
  • Buttery Spread
  • Carrots
  • Edamame
  • Green Peas
  • Lemon Juice
  • Olive Oil
  • Parsley
  • Pepper
  • Salt
  • Tomatoes
  • Whole Wheat Penne
Cook Time
15 min
Pairs With
White Wine
Good To Have
Salt Pepper
Soy Wheat
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Bring 2 quarts water to a boil in a large pot. Add pasta to pot and cook pasta is until al dente, about 8 minutes. Drain and set aside.
  3. Meanwhile, heat a large nonstick skillet over med/high heat. Add vegetable mixture along with 1/2 cup water to skillet and cook until veggies are tender, about 5 minutes.
  4. Add cooked pasta to skillet along with vegan butter and herbs (large cup). Stir to combine and heat through. Add additional water if a saucier dish is desired. Season to taste with salt and pepper. Serve with a fresh green salad and a glass of your favorite white wine!


  • White Wine
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