Lemon Primavera Pasta

This pasta is great with shrimp tossed in or alongside halibut, salmon, or even chicken. This dish is also hearty enough to stand alone for a fulfilling and satisfying dinner – a perfect option for meatless Monday.

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Lemon Primavera Pasta


  • 1 package Cappello’s Fettuccine
  • 3 tablespoons ghee
  • 1 medium shallot, diced
  • 2 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon Italian Seasoning
  • 12 ounces of organic baby tomatoes, whole
  • 1 cup white wine (or sub with more bone broth)
  • 1 clove of garlic, minced
  • 2 cups chicken bone broth
  • 1 organic yellow squash, sliced
  • 2 organic zucchini, sliced
  • 2 cups packed organic fresh spinach
  • Juice and zest of 1 lemon
  • Handful of fresh basil and mint, chopped for garnish
  • Optional: Any variety of your favorite seasonal vegetables: eggplant, peppers, mushrooms, asparagus, 1 tablespoon of gelatin or arrowroot to further thicken the sauce


  • In a large skillet, heat 1 tablespoon of ghee over medium heat. Add shallots and salt once ghee has melted. Cook for 3 minutes until shallots have softened.
  • Add black pepper, Italian seasoning, whole baby tomatoes and 1 cup of wine. Cook until liquid has reduced by at least half, approximately 5-7 minutes.
  • Bring a large pot of salted water to a boil for pasta.
  • Add garlic, bone broth, squash and zucchini to the skillet. Stir and bring to a simmer. Cover and simmer for 5 minutes until the tomatoes have all burst. If using gelatin or arrowroot, slowly whisk in to ensure no clumps.
  • Remove lid and stir in spinach until wilted.
  • Drop the pasta in the boiling water and cook for 1 minute.
  • Remove from heat and add remaining 2 tablespoons of ghee, lemon zest & juice, and drained pasta.
  • To serve, garnish with chopped herbs. 

Additional Info

  • Prep time: 10 mins
  • Cook time: 30 mins
  • Total time: 40 mins
  • Serves: 4-6
  • Original recipe by Shanon of Vivacity Buzz