weeknight dinner: pasta primavera

easy-weeknight-recipe-pasta-primavera
The weekly dilemma: what to make for dinner. I don’t know about you, but I struggle with this question every week when it’s time to make the grocery list. Trying to come up with a healthy, delicious and quick dinner every night of the week is definitely not easy, so today I wanted to share with you my latest quick and easy weeknight meal: pasta primavera! 

Most nights, I don’t get home from work until almost 7 and then it’s time to cook dinner and start blog work. Quick dinners are essential to many people’s lifestyle, including ours! It’s no secret that I love pasta, so I try to make it once a week. And I love that there are ways to make most pasta dishes in a healthy way. By the way, this particular dish doesn’t really taste that healthy! The {low-fat} cream cheese gives the pasta the same texture as a full-fat, cream or Alfredo sauce, without the calories!

This quick {it’s done in less than 15 minutes!} pasta dish has become a regular around our house the last few weeks. And, like so many of the recipes I love to cook, you can customize it to your liking! I used wheat penne, low-fat chive and onion cream cheese {it gives the pasta an amazing flavor!} and frozen mixed vegetables {this time I used the carrots, peas, corn and green bean mixture}. But you could easily use any type of pasta, cream cheese or frozen vegetables you prefer! Check out the recipe below. You won’t believe how fast this weeknight dinner comes together!
wheat-pasta-recipes

quick-weeknight-meals

quick-vegetable-pasta-recipes

healthy-pasta-recipes

quick-healthy-pasta-dinners

Pasta Primavera


{what you will need}

1 pound penne pasta {I used wheat pasta}
16 ounces chive and onion cream cheese, at room temperature (I used low-fat}
16 ounces frozen mixed vegetables
1 tablespoon olive oil
Parsley, for garnish
Parmesan cheese, for garnish
Reserved pasta water {about 1/2 cup}

{directions}
Cook the pasta according to package directions; reserve about 1/2 cup of water. Meanwhile, in a large skillet, heat olive oil over medium heat and add the frozen vegetables. Saute until heated, about 5 minutes. Remove from the heat. In a large bowl, add the cooked pasta, vegetable mixture and cream cheese. Stir to combine completely, slowly adding the reserved pasta water to loosen the “sauce” to reach desired consistency. Top with parsley and Parmesan cheese, if desired. Serve immediately.

Print Recipe HERE

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In case you missed my make ahead breakfast and lunch ideas, you can see those posts HERE and HERE

Thanks for dropping by and have a great Tuesday!

14 thoughts on “weeknight dinner: pasta primavera

  1. Literally the perfect weeknight meal! It has everything we love, think I may even try this tonight as I didn't have anything planned yet…YUM!! Happy Tuesday!

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