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The Wellness Method

Pasta Primavera

January 12, 2021


I honestly didn’t plan on posting this recipe but it was too good and simple not to! I started by just grabbing vegetables that were in my fridge, waiting to get used and ended up with this delicious, fresh, nutritious dish!

Servings: 4


  • 2 medium yellow squash
  • 1/2 head broccoli
  • 1 cup chopped baby Bella mushrooms
  • 2 medium carrots (peeled)
  • 1 yellow onion
  • 1 cup grape tomatoes
  • 3 cloves garlic
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked peppercorns
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • Pinch fresh thyme


  • Wash and chop all vegetables into ~1/2” size pieces, keeping onion and tomatoes separate from other vegetables
  • Add 1/2 Tbsp olive oil to pan over medium heat
  • Sauté onion and garlic until translucent, season with sea salt and cracked peppercorns
  • Add chopped squash, broccoli, mushrooms and carrots and cook with lid on for 10 minutes or until tender
  • Add tomatoes, spices and 1 1/2 Tbsp olive oil
  • Cook with lid off for additional 5-7 minutes
  • Serve mixed with favorite gluten-free pasta (I prefer brown rice pasta)

Enjoy! If you try this recipe, I’d love to know how you like it! You can reach me via e-mail or direct message on social media.


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