Summer Vegetable Pasta

Summer Vegetable Pasta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Jennifer Chong.
The only thing that makes a summer vegetable pasta dish even better is making it with CAULIFLOWER PASTA from CAULIPOWER®! CAULIPOWER’s Cauliflower Linguine acts as the gluten-free base for this delicious recipe which is veggie-packed with asparagus, broccoli, peas, and a tasty lemony sauce. With just one bite, you won’t believe the pasta is made from real cauliflower!

Caulipower corporate logo This recipe brought to you by CAULIPOWER®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®
  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    3 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

3 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 420

  • Total Fat 11g
    • Saturated Fat 1.9g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 350mg
  • Total Carbohydrate 67g
    • Dietary Fiber 11g
    • Total Sugars 11g
    • Added Sugars 0g
  • Protein 18g
  • Potassium 1020mg
  • Phosphorus 310mg


  • olive oil
    1 tbsp
  • cherry tomatoes (yellow)
    12 oz
  • garlic (minced)
    4 clove
  • asparagus (1-inch pieces with woody ends trimmed)
    8 oz
  • broccoli (florets)
    8 oz
  • peas
    1/2 cup
  • frozen pasta made with cauliflower (8.8 oz)
    1 package
  • cottage cheese (low-fat)
    8 oz
  • lemon zest
    2 tsp
  • fresh basil (thinly sliced)
    3 tbsp
  • fresh parsley (finely chopped)
    2 tbsp
  • lemon juice
    1/4 cup
  • walnuts (English, chopped)
    2 tbsp


  1. Bring a large pot of water to boil.

  2. Meanwhile, set a large sauté pan on medium high, add olive oil. When heated, add tomatoes.

  3. Cook, shaking the pan every so often, until the tomatoes are just starting to blister and lose their shape (about 5 minutes). Turn heat down to low and add garlic. Cook until fragrant (about 1 minute). Remove tomatoes and garlic from heat and place in large bowl. Set pan aside for later use. No need to wash it out.

  4. Once water is boiled, add asparagus and cook for 1 minute. Remove with a strainer and add to veggie bowl. Repeat with broccoli and peas. Set veggie bowl aside.

  5. Add CAULIPOWER® Cauliflower Linguine to boiling water. Cook according to cooking instructions and set aside. 

  6. In a separate bowl, mix together the cottage cheese, lemon zest, basil, and parsley.

  7. Re-heat large sauté pan to medium high. Add the vegetables, linguine, cottage cheese mixture, lemon juice, and walnuts. Stir to combine and cook until hot and everything is coated with the cheese sauce (about 5 minutes).