Rotelle Primavera

Brighten up your dinner table with Rotelle Primavera, a fresh and vibrant pasta dish bursting with garden-fresh vegetables and zesty flavors. Featuring whimsical rotelle pasta (wagon wheels) tossed with a colorful medley of zucchini, yellow squash, cherry tomatoes, and red bell peppers, this recipe is a celebration of seasonal produce. A zippy lemon zest and juice infusion add brightness, while Parmesan cheese and fresh basil give it a savory, aromatic finish. Perfectly balanced with tender spinach and sweet peas, this quick and easy 35-minute recipe is ideal for busy weeknights or meatless meals. Serve Rotelle Primavera as a satisfying main course or a crowd-pleasing side—it’s a must-try for pasta lovers and veggie enthusiasts alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz rotelle pasta (wagon wheels)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1.5 cups cherry tomatoes, halved
• 1 cup frozen peas, thawed
• 2 cups baby spinach
• 1 lemon, zested and juiced
• 0.5 cup parmesan cheese, grated
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh basil leaves, torn

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rotelle pasta according to the package instructions until al dente. Drain and reserve 1 cup of pasta water.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 3

Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.

Step 4

Add the red bell pepper, zucchini, and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the cherry tomatoes and peas. Cook for an additional 3 minutes until the tomatoes start to release their juices and everything is heated through.

Step 6

Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.

Step 7

Zest and juice the lemon, then add both the zest and juice to the skillet. Stir well to combine.

Step 8

Add the cooked pasta to the skillet, tossing it with the vegetables. If the mixture seems dry, gradually add reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.

Step 9

Season the dish with red pepper flakes, salt, and black pepper. Taste and adjust seasoning as needed.

Step 10

Remove the skillet from heat and sprinkle the grated parmesan cheese over the top, tossing gently to combine.

Step 11

Garnish with fresh basil leaves and serve immediately. Enjoy your Rotelle Primavera!

Nutrition Facts

Serving size	1522.6 grams (1522.6g)

Amount per serving	% Daily Value*
Calories	2033

Total Fat 48.20g	62%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 2.70g
Cholesterol 40mg	13%
Sodium 3151mg	137%
Total Carbohydrate 331.70g	121%
Dietary Fiber 35.60g	127%
Total Sugars 38.10g
Protein 83.00g	166%

Vitamin D 0IU	0%
Calcium 838mg	64%
Iron 17mg	94%
Potassium 2948mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 15.9%

Carbs: 63.4%