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A partial Close up view of a bowl of High Protein Spring Vegetable Pasta. In the background there is a partial view of a another white bowl of spring vegetable pasta.

High Protein Spring Vegetable Pasta

  • Author: Vicky & Ruth
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Light and healthy, our Spring Vegetable Pasta is a delicious bowlful of Spring vegetables, exotic Romanesco broccoli and purple asparagus, and gluten-free noodles in a white wine sauce.


  • 4oz (1/2 box) Explore Cuisine Red Lentil Pasta
  • 4oz (1/2 box) Explore Cuisine Green Lentil Pasta
  • 1 head or Romanesco broccoli (you can also use regular broccoli), cut into florets
  • 3 tsp extra virgin olive oil, divided
  • 8 large shiitake mushrooms, sliced
  • 6 purple asparagus (you can also use green), cut into 1/2 inch pieces
  • 4 scallions, white and green parts, sliced
  • 1 large yellow zucchini, diced
  • 1 clove garlic, minced
  • 1 cup grape tomatoes, sliced
  • 1/2 tsp salt
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1 tsp red pepper flakes (optional)
  • Vegan or regular Parmesan cheese, to taste (optional)
  • Kalamata or other olives of your choice (optional)


  1. Cook the pasta according to the directions on the box. Add the broccoli in the last 5 minutes of cooking time. Transfer it to a colander and run the pasta and broccoli through cold water. Drain well and set aside
  2. Heat 1 teaspoon of the olive oil in a large non stick skillet. Add the shiitake mushrooms and cook ever medium high heat for 5 minutes, stirring often. Transfer them to a plate and set them aside
  3. Heat the remaining 2 teaspoons of olive oil in the same skillet. Add the asparagus, scallions, zucchini and garlic and salt and cook over medium heat for about 4 minutes, tossing often .Add the grape tomatoes and continue cooking for 2 more minutes.
  4. Add the pasta, broccoli, cooked shiitake, white wine, lemon juice and red pepper flakes (if using) to the skillet. Toss well and cook for 5 more minutes . Sprinkle cheese and olives on top (if using) before serving
  • Prep Time: 15 minutes
  • Method: Stove top


  • Calories: 338
  • Sugar: 7.3
  • Sodium: 354
  • Fat: 5.6
  • Saturated Fat: 0.7
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 54.3
  • Fiber: 10
  • Protein: 18.2
  • Cholesterol: 0

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