Pasta Primavera Garlic and Oil

Vegetable-packed pasta primavera with a garlic and oil sauce is a timeless choice at any Italian restaurant. Make this version and you'll think you're dining out. Veggies and pasta, the new Batman and Robin? think so!


  • 1 cup chopped broccoli florets
  • 1 cup fresh baby spinach
  • 1 cup chopped brussel sprouts
  • 1 large carrot diagonally sliced, thin
  • 3 cloves garlic finely chopped
  • 4 tbsp avocado oil or olive oil
  • 1 lb pasta preferred choice
  • salt
  • pepper
  • 1 tbsp parmesan cheese grated


  1. Prep a pot of water and bring to a boil. Boil the pasta of choice according to package instructions and drain. Set aside
  2. In a large frying pan, heat oil and garlic until fragrant.
  3. Add in the carrots, brussel sprouts, broccoli, and begin to let the vegetables sweat. Cover for 5-7 minutes.
  4. Once the vegetables begin to soften, add in the spinach and cover again. Add in a little more oil or even water to deglaze the pan and let the vegetables steam/simmer.
  5. After another 7-8 minutes of cooking, uncover the pot and add a little salt, pepper, and parmesan cheese.
  6. Pour the vegetables over the pasta and stir to combine. Serve warm.