Pasta Primavera

pasta primavera

This meal is so simple to make, that it’ll have you wondering why you haven’t made it before. It can be enjoyed either warm, as a pasta dinner, or cold, as a pasta salad. Besides being simple, it is also a very versatile dish as the vegetables can be alternated to use what is in season. With a dish this simple and delicious, there is no excuse on why you shouldn’t cook dinner tonight.

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves 4


1 box of farfalle pasta (bowtie)

1 medium onion, diced

6 cloves of garlic, minced

1 large carrots, cleaned, peeled and thinly sliced into half moons

1 red pepper cut into strips

1 large zucchini, thinly sliced into half moons

1 cup of broccoli

½ cup of frozen peas, room temperature

½ cup of cherry tomatoes, sliced in half

1 cups of mushrooms, sliced

Kosher salt

Black Pepper

Olive Oil

Parmesan cheese

White wine


  • In a large pot, bring water to a boil over a high heat and add a drizzle of olive and a pinch of kosher salt
  • In a skillet or frying pan, add 3 tablespoons of oil and heat over a medium flame
  • Add the onion and garlic and cook until onions become translucent and garlic becomes golden
  • While the onion and garlic is frying, add the pasta to the water and cook until al dente over a medium-high heat; time may vary between 7 and 10 minutes depending on oven and how your water is boiled.
  • Add the carrots, zucchini, broccoli and peppers and cook until they begin to soften
  • Add kosher salt and black pepper to taste
  • Add the tomatoes, peas, mushrooms, and a splash of white wine for flavor, and cook until tomatoes begin to wrinkle and the peas soften.
  • Sprinkle some cheese as the vegetables are nearing cooking completion
  • Drain pasta and add it to the frying pan with the vegetables
  • Using a tong, mix the pasta and the veggies well. Add some more salt and pepper to taste as needed.
  • Transfer into a large serving bowl and sprinkle more parmesan over the pasta
  • Serve and enjoy!


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