Family, Food

Pasta Primavera


It’s Friday folks so that means no meat for us so I wanted to share another quick meatless meal. We make Pasta Primavera several times a year. I add different vegetables every time. This time I used vegetables that I had in the refrigerator. I was missing a frozen bag of peas but I highly recommend using peas in your Primavera. The beautiful thing about Primavera is you can make it so many different ways: butter/olive oil sauce, red sauce, Alfredo sauce, and so on. Our favorite is a light butter/olive oil base.


  • 1 Bag of Spaghetti or any choice of pasta noodle (17.6 ounces)
  • 3-4 Cups of Mixed Vegetables (cut carrots in match sticks, zucchini and squash in match sticks or quartered, and cut cauliflower)
  • 1 Medium Onion, chopped
  • 4 Garlic Cloves
  • 4-5 Tablespoons of Butter
  • 3 Tablespoons of Olive Oil
  • 1 Tablespoon of Italian Seasonings
  • Sea Salt and Fresh Pepper to taste
  • Dash of Cayenne or Crushed Red Pepper (optional)
  • Fresh Grated Parmesan Cheese


  1. Prepare pasta according to directions.  Meanwhile, cut and prepare all vegetables.
  2. Heat the olive oil in a large wok or saucepan over medium to high heat. Add the onions and fresh garlic along with the cauliflower and carrots. Cook for 4-5 minutes.  Add the butter and the zucchini and squash. Cook for another 4-5 minutes or until vegetables begin to soften.
  3. Next, add the Italian seasonings, sea salt, pepper, and red pepper.  Add pasta to pan and toss lightly.
  4. Heat on low heat for 3-6 minutes or until heated through.
  5. Serve with fresh grated parmesan cheese.


Cooked Vegetables
Pasta Primavera

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