Pasta Primavera In Roasted Garlic & Caramelized Onion Sauce

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pasta whole grain Pritikin Recipe

Pasta Primavera In Roasted Garlic & Caramelized Onion Sauce

Course: Dinner, Lunch, Main Course, Main Dish, Vegetarian
Cuisine: American, Italian, Vegan, Vegetarian
Yield: 6 6-ounce per serving


  • 1 cup carrots julienned (cut into long thin strips)
  • 1 cup zucchini julienned
  • 1 cup yellow squash julienned
  • 1 cup domestic mushrooms sliced
  • 1 red onion julienned
  • 1/4 cup fresh garlic chopped
  • 1 cup asparagus sliced
  • 1 cup arugula leaves chiffonade (stack leaves and roll tightly, then cut across with a sharp knife to produce fine ribbons)
  • 1/8 cup basil leaves chiffonaide
  • 1/8 cup Italian parsley chopped
  • 2 cups Roasted Garlic & Caramelized Onion Sauce
  • Italian Seasoning (salt-free) to taste
  • black pepper to taste
  • 2 pounds pasta (whole-wheat) cooked


  • In large hot nonstick skillet, sauté carrots, zucchini, squash, mushrooms, and onions till slightly browned, about 2 minutes. Add garlic. Sauté 30 seconds.
  • Add asparagus. Continue sautéing till asparagus is tender. (Time depends on thickness of asparagus.)
  • Add arugula, basil, parsley, roasted garlic/onion sauce, salt-free Italian seasoning, and black pepper. Heat.
  • When heated, add just-cooked pasta. Toss and serve.


From "Pleasures of the Pritikin Table"
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