Lemon Pepper Pasta Primavera


We juuuuuust about hit 60 degrees here recently (wahoo!) so dare I say spring is here? This dish says so. It’s loaded with veggies, which is a great way to keep pasta portion controlledand the bright lemony flavor throughout from the pasta and the seasoning adds an extra spring zing.


1 package (8oz) Trader Joe’s Lemon Pepper Pappardelle Pasta

2 cups cherry tomatoes

1 bag sugar snap peas, cut into smaller pieces

1 1/2 cup shredded carrots

1 package savory tofu, diced

1 package sliced baby bella mushrooms

olive oil


Mrs. Dash lemon pepper seasoning blend

Prepare the pasta according to package directions. Meanwhile in a large skillet, sauté all veggies and tofu in olive oil. Once the pasta is cooked, mix into veggie and season with salt and lemon pepper seasoning.

One Comment

  1. Posted April 17, 2014 at 11:39 am | Permalink

    This looks wonderful Janel, I’m loving all the happy colours, and yay! Spring has kicked in, flowers are blossoming and the air smells so fresh ^ ^
    I love swapping some of the pasta for extra vegetables, and a little extra bit of protein, I find it fills you up for longer 🙂

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