Primavera Pasta with Greek Yogurt
15 min · 2 servings · 600 kcal/serving
Primavera Pasta with Greek Yogurt – at a glance
Primavera Pasta with Greek Yogurt is a high-protein Fitaily recipe for 2 servings (dinner). You can make it in about 15 minutes. One serving has about 600 kcal, 28 g protein, 82.5 g carbs, 17.3 g fat.
A light and fresh take on the classic Pasta Primavera, where heavy cream is replaced with creamy Greek yogurt. A dish brimming with spring vegetables, such as asparagus, sugar snap peas, and spring onions, enhanced with a hint of lemon and Parmesan cheese. The perfect, quick, protein-packed lunch.
Nutrition per serving
| Calories | 600 kcal |
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| Protein | 28 g |
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| Carbs | 82.5 g |
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| Fat | 17.3 g |
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We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: vegetarian, high-protein. Meal: dinner. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: gluten (zboża). This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- To make it gluten-free: swap the pasta for a gluten-free version. Check labels — this is not a certified gluten-free recipe.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 200 g Pasta (e.g., spaghetti or penne)
- 150 g Greek yogurt
- 150 g Green asparagus
- 100 g Sugar snap peas
- 30 g Speech Bubble
- 5 g Garlic
- 30 g Parmesan
- 5 g Lemon zest
- 15 g Olive oil
Preparation
- Cook the pasta in salted water according to the package directions until it is al dente.
- Meanwhile, heat the olive oil in a skillet and sauté the chopped spring onions and garlic for about 1–2 minutes.
- Add the chopped asparagus and sugar snap peas to the skillet. Sauté for 3–4 minutes, until the vegetables are tender but still crisp.
- In a bowl, mix the Greek yogurt with a little of the pasta cooking water (about 2–3 tablespoons) to achieve a thinner consistency.
- Drain the pasta and add it to the skillet with the vegetables. Remove the skillet from the heat (this is important so the yogurt doesn't curdle).
- Add the yogurt, grated Parmesan, and lemon zest. Mix everything thoroughly until a creamy sauce forms.
Frequently asked questions
How many calories and protein are in one serving of Primavera Pasta with Greek Yogurt?
One serving has about 600 kcal, 28 g protein, 82.5 g carbs, 17.3 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Can Primavera Pasta with Greek Yogurt be made gluten-free?
You can try a gluten-free version: swap the pasta for a gluten-free version. We have not lab-verified that variant.
Is Primavera Pasta with Greek Yogurt vegetarian?
The recipe is tagged vegetarian. It is not automatically vegan if dairy or eggs appear.
Is Primavera Pasta with Greek Yogurt good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.