Low-carb pasta has a mixed reputation. Some people love it or hate it. It’s hard to compare wheat pasta to low-carb pasta because there are so many to choose from. The low-carb pasta varieties range from legumes, chickpea, lentil, brown rice, among many others.
To make the best low-carb pasta possible, make this Actually Delicious Low-Carb Pasta Primavera. You can use your favorite low-carb pasta in this dish. The sauce is a delicious, cheesy, creamy ricotta sauce that coats the pasta and tons of spring vegetables.
The reason this pasta is “actually delicious” is to combat the negative reputation of low-carb pasta. Wheat pasta is a filling, cheap, and hearty meal for many, but people are shifting to more low-carb and gluten-free lifestyles. By using your favorite low-carb pasta brand and this delicious sauce, it makes for the tastiest low-carb pasta dish you have ever had.
Fresh vegetables are integral to pasta primavera. You can use any spring vegetables that you like. If you have a farmer’s market close to you, pick out which veggies look the best to determine your primavera recipe. This recipe uses a great mix of onion, mushrooms, zucchini, cherry tomatoes, and spinach.
If you have a favorite low-carb pasta shape that you like more than fettuccine, feel free to use that. Any pasta shape can be used in this recipe and it will be delicious. You could even use low-carb ravioli or tortellini!
When making this dish, start with cooking the veggies. You want them to be tender, but not mushy. Pasta primavera is known for highlighting fresh spring vegetables. Saute the onion, mushrooms, spinach, and cherry tomatoes in a pan and blanch the broccoli in the last few minutes of cooking the pasta. Drain the broccoli and the pasta together to save a step.
Cook the low-carb pasta as per the package’s directions. When cooking any pasta, you want to use very salted boiling water. The water should taste as salty as the sea. It ensures that your pasta will be flavorful but not salty without adding too much salt to the final dish.
Ricotta sauce is the element that keeps this whole dish together. It consists of whole milk, ricotta cheese, Parmesan cheese, butter, and fresh basil. All of these delicious ingredients make for a creamy sauce that coats the noodles well. If the sauce is too thick in the end, save some pasta cooking water to thin the sauce to the perfect consistency.
Make this Actually Delicious Low-Carb Pasta Primavera once spring vegetables hit the market. It is a perfect seasonal dish that always delivers flavor and texture. The creamy sauce hugs the noodles and tender veggies, making the best low-carb pasta recipe ever!
To a large skillet, add the olive oil and turn the heat to medium. Add the onion, mushrooms, and zucchini into the pan and saute, stirring frequently. Cook for 4-5 minutes, until the veggies are soft. Turn the heat to low and add the garlic, cherry tomatoes, and spinach. Season to taste with salt and pepper. Stir together to coat.
Bring a large pot of salted water to boil. Once boiling, cook your low-carb pasta as per the package directions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain into a colander once the pasta is al dente and the broccoli is tender-crisp. Reserve 1 cup of pasta water.
In a small saucepan, whisk together the whole milk, butter, and ricotta. Turn the heat to medium and allow the mixture to heat. Once it begins to bubble, shut off the heat and add the Parmesan and basil. Season to taste with salt and pepper.
Toss the pasta and broccoli with the sauteed veggies and sauce. Add some pasta cooking water to the sauce to thin if needed. Serve in individual bowls with more Parmesan on top.