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Pasta Primavera ~ An Easy Homecooked Meal
Pasta Primavera is on just about every Italian restaurant’s menu. Some have sauce, some don’t, but what is always the same, is that it’s chocked full of fresh veggies that bring such great flavor. You can vary the veggies you use, from season to season, so the taste is always just right! In the winter, when veggies might not be as available, frozen can be substituted. It might not have the same texture, so be wary of the types of veggies, but it will still be delicious!
Use Up Your Extra Veggies in Pasta Primavera
I started out making Pasta Primavera to use up veggies from my garden. I use anything and everything I can think of, from spinach to carrots, to kohlrabi. Just about everything works (hint: radishes and potatoes don’t work well) and even if they are a bit wrinkly from the hot summer sun, it still works great in Pasta Primavera!
Ingredients
- 1 red pepper, sliced thin
- 1/2 red onion, diced
- 4 cloves of garlic, chopped
- 1 small zucchini, sliced thin
- 1 small yellow squash, sliced thin
- 5 spears of asparagus, 1/2 inch dice
- 1 C grape tomatoes, sliced in half
- 3 T olive oil
- 1 lb Angel hair pasta
Instructions
- Fill a large stockpot with water and heat to boiling.
- In a sauté pan, heat the olive oil over medium heat.
- Add the red peppers, onions, and garlic. Sauté until tender.
- Add the pasta to the boiling water.
- Place the zucchini, squash, and asparagus in the sauté pan and sauté until crisp-tender.
- Add the grape tomatoes and toss. Heat through.
- Remove the pasta to a serving bowl and top with sautéed veggies.
- Serve with a sprinkle of Parmesan, if desired.
Pasta Primavera Makes Awesome Leftovers
Leftovers of Pasta Primavera are a hot commodity in my house. Everyone clamors for them! You can heat Pasta Primavera in the microwave, or you can toss it in a hot sauté pan with a little olive oil to meld the flavors. It’s a delicious way to enjoy your favorite veggies and get your kids to love them too!
1 red pepper, sliced thin
1/2 red onion, diced
4 cloves of garlic, chopped
1 small zucchini, sliced thin
1 small yellow squash, sliced thin
5 spears of asparagus, 1/2 inch dice
1 C grape tomatoes, sliced in half
3 T olive oil
1 lb Angel hair pasta
Fill a large stockpot with water and heat to boiling.
In a sauté pan, heat the olive oil over medium heat.
Add the red peppers, onions, and garlic. Sauté until tender.
Add the pasta to the boiling water.
Place the zucchini, squash, and asparagus in the sauté pan and sauté until crisp-tender.
Add the grape tomatoes and toss. Heat through.
Remove the pasta to a serving bowl and top with sautéed veggies.
Serve with a sprinkle of Parmesan, if desired.
When you have an abundance of vegetables in your garden, make Pasta Primavera!
