This easy, healthy pasta recipe is one of my current obsessions. It’s light, packed with veggies (and nutrients), and super easy to customize. This is the perfect healthy spring recipe to have in your weekly rotation!
Feel free to change out the vegetables you use based on what you already have in your fridge, what’s in season, or simply choose what sounds best. This dish can be made vegan and dairy free by leaving out the cheese and butter. To make this a well-balanced meal, add your protein of choice! I love serving it with some grilled chicken or salmon.
Watch the full video tutorial HERE.
What You’ll Need to Make this Healthy Pasta:
- Grass-fed butter: ghee, oil, or dairy-free alternative would work
- Summer squash
- Broccolini: sometimes labeled as baby broccoli, or regular broccoli is fine!
- Red onion
- Pasta: I use gluten-free – use any style/type you love!
- Canned coconut milk: if you don’t want dairy free, use heavy cream.
- Sheep’s milk pecorino cheese: this is a great low-lactose option and tastes amazing!
- Salt, pepper, garlic powder
How To Make This Veggie-Packed Dish:
Start by cooking your pasta al dente according to the package. Different pasta types (gluten-free or not) may have different cook times!
While your pasta is cooking, slice up your vegetables to your desired size. I love having a mixture of sliced and diced so there’s more of variety in texture! Once they’re cut, heat up butter or oil in a large pan on medium heat. Add in your vegetables and stir until evenly coated in the butter (or oil). Cover and let them cook for about 5 minutes until they’re soft.
Add in the salt, pepper, garlic powder, and any other spices you’d like. Pour in the canned coconut milk (don’t worry, you won’t taste it but it adds creaminess), half cup pasta water, and stir to combine.
Gently stir in the cooked pasta. If you’re adding cheese, you’ll want to mix it in here!
Once completely combined and satisfied, serve topped with a little extra cheese, sea salt, olive oil, and your protein of choice!
Other Easy, Healthier Recipes:
Healthy Salmon Bowl (gluten-free, paleo-friendly)
Healthier Chicken Caesar Salad (gluten-free, dairy-free)
Healthy Greek Bowls with Homemade Tzatziki (gluten-free)
Easy, Healthy Pasta (Gluten Free)
Ingredients
- 2-3 tbsp grass-fed butter
- 1 summer squash
- 1 bunch broccolini (or baby broccoli)
- 1/2 red onion
- 1 box pasta
- 1/2 cup canned coconut milk (or heavy cream)
- sheep's milk pecorino cheese
Salt, pepper, garlic powder to taste
Instructions
- Cook pasta al dente according to package (reserve some pasta water when draining).
- Slice vegetables.
- Add butter to a large pan on medium heat. Add in vegetables and stir until evenly coated. Cover and let cook 5 mins or until vegetables soften.
- Add in salt, pepper, garlic powder, coconut milk, and 1/2 cup of pasta water. Stir.
- Gently stir in cooked pasta. Add cheese and stir again.
- Serve topped with little extra cheese, sea salt, and a drizzle of olive oil.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, and Pinterest!
