Pasta Primavera
Pasta Primavera Author: Emily Goodman Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4
  • 1 box skinnypasta™ SUPERFOOD Teff Penne
  • 4 teaspoons coconut oil, divided
  • ½ cup onion, diced
  • 1 cup mushrooms, sliced
  • 1 cup zucchini/summer squash
  • 1 large clove of garlic, mincded
  • ½ cup carrots, shredded
  • 1 cup cherry tomatoes, halved
  • ½ cup shredded parmesan cheese
  • ¾ cup plain yogurt (I used siggi's)
  • Salt and pepper, to taste
  1. Bring a large pot of water to a boil. Cook the skinnypasta™ SUPERFOOD Teff Penne according to package directions. Reserve 1 cup of the pasta cooking water then drain and rinse under cold water.
  2. Heat a large skillet over a medium heat. Add 2 teaspoons of coconut oil.
  3. Add the onion and saute for 2-3 minutes. Add the mushrooms and saute for an additional 2-3 minutes.
  4. Add 2 more teaspoons or coconut oil and the zucchini/summer squash and cook for 2-3 minutes.
  5. Add the minced garlic, shredded carrots, and tomatoes.
  6. Once all the veggies are cooked through add the cooked pasta, parmesan cheese, and yogurt. Use the reserved cooking water to thin out the mixture to your desired consistency.
  7. Season with salt and pepper.
Portion Fix container equivalents per serving: 1 green, 1 yellow, ½ blue, 0.25 red, 1 spoon

If you would like to make this recipe vegan you can swap the parmesan cheese with a vegan cheese.
Recipe by emily j. goodman at