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Pasta Primavera

Don't worry, this pasta dish is grain-free!

Pasta Primavera
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2 boneless skinless chicken breasts

Himalayan sea salt

Ground black pepper

Garlic powder

Vidalia or yellow onion

1 zucchini

1 orange or yellow bell pepper

2-3 carrots or 1 cup pre-shredded carrots

1 Tbsp coconut oil

Lentil pasta (penne, elbows or rotini work well)

1/ stick grass-fed butter

5 cloves garlic, chopped

12-15 fresh basil leaves

2 lemons

1 package grape tomatoes

Parmesan cheese


  1. Grill 2 boneless chicken breasts

  2. Start boiling 5 quarts of water. Add 1/4 tsp of sea salt to the water.

  3. Chop the following veggies & make sure they are all the same size

    1. ¾ vidalia onion

    2. 1 zucchini

    3. 1 orange or yellow bell pepper

    4. 2-3 carrots

  4. Saute in coconut oil & cook al dente

  5. Season with salt, pepper and garlic powder

  6. Add Lentil Pasta to boiling water and cook according to package.

  7. While pasta is cooking, melt ½ stick of butter in sauce pan

  8. Chop 5 cloves of garlic and saute in butter

  9. Chop 12-15 leaves from basil

  10. Grate the skins of 2 lemons & add to butter mixture

  11. Chop 1 package of grape tomatoes & add to saute pan of veggies

  12. Drain pasta well & return to stockpot

  13. Add butter mixture & veggies

  14. Serve. Top with parmesan cheese, basil and grilled chicken

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