Pasta Primavera

Pasta Primavera Recipe

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4 from 1 review

A quick, healthy, vegetarian pasta dish


  • 8 ounces pasta
  • 1 cup sliced green beans
  • 1 cup broccoli florets
  • 12 carrots julienned
  • 2 tomatoes, diced (about 2 cups)
  • 1 clove garlic, minced
  • 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
  • 1 tablespoon fresh basil or parsley
  • 1 teaspoon fresh lemon juice or balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt


  1. Put on a large pot of water to boil the pasta. Stick a lid on it and it will boil faster.
  2. Combine the tomatoes, garlic, herbs, lemon juice, oil, and salt and let them marry while everything else is happening
  3. Once the water boils, add the pasta and set a timer for 2 minutes less than the pasta package states
  4. When the timer ding-a-lings, add the vegetables and cook another 2 minutes.
  5. Drain the whole mess, but not really well. Leave it a little wet.
  6. Mix the tomato sauce with the pasta and vegetables
  7. Add a splash more oil if it seems dry and add some salt if it needs it.
  8. The End


Other vegetable combinations to try: raw or steamed asparagus with spring onions and peas; thinly sliced cabbage, radicchio, and baby spinach; cooked artichoke hearts, red onion, black or Kalamata olives; summer squash medley: zucchini, yellow, patty pan squash; roasted eggplant and heirloom tomatoes;

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