Because when you can’t decide between eating like a health guru or a sugar-fueled gremlin, you do both—dramatically.
Pasta Primavera pretends it’s a vegetable parade in a bowl, while coffee chocolate cake stomps in, unapologetically caffeinated and decadent.
It’s like dating someone responsible but still chaotic enough to text “u up?” at 2 AM.
You get fresh, sautéed veggies whispering “balance,” and then a cake that screams, “Forget your responsibilities!”
Together, it’s a whirlwind relationship on a plate—nourishment and sugar-coated sabotage.
Basically, this meal is adulting… with sprinkles of delusion and frosting.
Pasta Primavera with Coffee Chocolate Cake
A vibrant bowl of Pasta Primavera loaded with seasonal veggies, balanced (ha!) by a dense, rich coffee chocolate cake straight from your cravings.
Ingredients
- For Pasta Primavera:
- 8 oz penne pasta
- 1 tbsp olive oil
- 1 garlic clove minced
- ½ red bell pepper sliced
- ½ yellow zucchini chopped
- ½ cup broccoli florets
- ¼ cup green peas
- Salt and pepper to taste
- ¼ tsp red pepper flakes
- 2 tbsp grated Parmesan
- 1 tbsp lemon juice
- For Coffee Chocolate Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brewed coffee cooled
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- ½ cup buttermilk
- Optional: powdered sugar for dusting or emotional flare
Instructions
Pasta Primavera:
- Boil pasta until al dente. Drain and set aside. Don’t overcook—this isn’t mushy childhood trauma.
- In a skillet, heat olive oil and sauté garlic for 30 seconds.
- Add peppers, zucchini, and broccoli. Cook for 5 minutes until veggies slightly sass back.
- Toss in peas, red pepper flakes, salt, and pepper. Stir for 2 minutes.
- Add pasta, lemon juice, and Parmesan. Stir like you mean it. Serve hot, like your dating history.
Coffee Chocolate Cake:
- Preheat oven to 350°F. Grease and flour cake pan like a responsible adult.
- Mix flour, cocoa, baking powder, baking soda, salt in a bowl.
- In another bowl, whisk sugar, coffee, oil, egg, vanilla, and buttermilk.
- Slowly combine dry with wet. Stir until smooth but avoid therapy-level overmixing.
- Pour into pan. Bake for 30–35 minutes or until a toothpick comes out clean-ish.
- Cool. Dust with powdered sugar if you’re feeling dramatic. Slice, eat, weep (from joy).
Notes
Nutritional Values (Per Serving)
Calories: 570Total Fat: 23g
Saturated Fat: 7g
Carbohydrates: 75g
Fiber: 6g
Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Iron: 16%
- Vitamin C: 22%
- Calcium: 10%
- Folate: 18%
Notes & Flavor Tips
- Add mushrooms to the pasta for that “earthy but extra” vibe.
- Swap buttermilk with yogurt if you’re chaotic but dairy-flexible.
- A pinch of cinnamon in the cake batter makes people think you tried harder than you did.
- Fresh basil over pasta = Instant credibility.
- Serve cake warm with ice cream for maximum indulgent damage.
