If you’re looking for a way to use fresh vegetables, pasta primavera will quickly become a vegetarian favorite for Meatless Monday!
What is Pasta Primavera?
Pasta primavera is simply a dish made of fresh vegetables and pasta. In Italian, “primavera” means spring style which refers to fresh vegetables. when talking about food. However, it is actually an American dish not Italian; first served in New York City.
This recipe is made with fresh zucchini, summer squash, bell peppers, mushrooms, sugar snap peas, and diced tomatoes, tossed with pasta and tangy goat cheese.
I’m excited to share this recipe with you!
The Ingredients:
- Pasta: spaghetti or any type of pasta you have on hand will work.
- Oil: extra virgin olive oil combined with unsalted butter
- Vegetables: onion, zucchini, yellow squash, carrots, yellow, orange, and red bell peppers, mushrooms, diced tomatoes, and sugar snap peas. Use any vegetables you have on hand. The more the better!
- Seasonings: garlic, Kosher salt, freshly cracked black pepper, and red crushed pepper flakes.
- Cheese: I use crumbled goat cheese because I love the way it becomes creamy and silky in the hot pasta and vegetables. Parmesan cheese is also a great option. However, the cheese is completely optional. Omit the cheese to make this recipe vegan.
How To Make Pasta Primavera
This recipe comes together pretty quickly. Most of the work comes during the prep, other than that, Pasta primavera is really easy to make.
Make the Pasta:
Bring a large pot of heavily salted water to a boil over high heat. Make pasta per package instructions.
Cook the Vegetables:
- Meanwhile, add the olive oil and butter to a large 2-inch deep skillet, over medium-high heat.
- Add garlic and saute until fragrant, about 1 minute. Add in onions and saute until tender; about 3 to 5 minutes.
- Add in squash and zucchini and cook until tender; about 5 to 10 minutes.
- Add in mushrooms and carrots and cook veggies, until tender, about 3 to 5 more minutes.
- Add in tomatoes and juice, stir into veggies and warm through.
- Once the tomatoes are warmed through, add in snap peas. Cook about 3 more minutes.
Combine the Pasta and Vegetables:
Add drained pasta and combine with veggies, using thongs.
Serving Pasta Primavera:
Plate the pasta primavera and serve with crumbles of goat cheese.
Pasta Primavera FAQ’s?
Can I Use Frozen Vegetables?
Yes, but frozen vegetables work well, just make sure they are cooked through and not frozen in the middle.
Does pasta primavera have sauce?
This particular recipe does not. However, there are some variations of pasta primavera that have cream sauce added in, some even made with white wine.
Can you freeze pasta primavera?
I tried freezing it, but I do not recommend it. When warmed the pasta becomes too runny, probably from more moisture coming out of the vegetables. Yuck!
As you eat the goat cheese starts to melt and cling to the strands of pasta and vegetables. It is so good!
This quick and easy meal is great for Meatless Monday or any day you feel like eating a light pasta dish.
Enjoy!
Pasta Primavera
Ingredients
- ½ pound dried spaghetti
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 onion chopped
- 2 cloves garlic minced
- 2 medium zucchini chopped
- 2 medium yellow squash chopped
- ½ cup carrots shredded
- 1 red yellow bell pepper chopped
- 1 orange bell pepper chopped
- 3 large mushrooms sliced
- 15 ounce can diced tomatoes + juice
- 4 ounces sugar snap peas
- Kosher salt and freshly cracked black pepper to taste
- ½ teaspoon red crushed pepper
- 4 ounces goat cheese crumbled (optional)
Instructions
Make The Pasta:
- Bring a large pot of heavily salted water to a boil over high heat. Make pasta per package instructions.
Cook The Vegetables:
- Meanwhile, add the olive oil and butter to a large 2-inch deep skillet, over medium-high heat. Add garlic and saute until fragrant, about 1 minute.
- Add in onions and saute until tender; about 3 to 5 minutes.
- Add in squash and zucchini and cook until tender; about 5 to 10 minutes.
- Add in mushrooms and carrots and cook veggies, until tender, about 3 to 5 more minutes.
- Add in tomatoes and juice, stir into veggies and warm through.
- Once the tomatoes are warmed through, add in snap peas. Cook about 3 more minutes.
Combine The Pasta And Vegetables:
- Add drained pasta and combine with veggies, using thongs.
Serving Pasta Primavera:
- Plate the pasta primavera and serve with crumbles of goat cheese.
Jenny says
This pasta dish looks very colorful and healthy! The goat cheese sounds like a great addition! I love pasta and vegetables.
The Mountain Kitchen says
Thanks, Jenny. The goat cheese made it extra good! 🙂
Rachel says
Yummmmm. Packed full of veggies. Plus, I heart goat cheese. Surprised it didn’t heat up well! Leftover pasta (even cold) is the best.
The Mountain Kitchen says
I was surprised too. Have a great week! 🙂
Dana @ IveGotCake says
Bummer about all the rain, did you at least have a sunny 4th/5th?
Never made Pasta Primavera before, but so colorful and it’s got veggies too!!
The Mountain Kitchen says
Hey Dana! You’d love this minus the goat cheese of course. If you didn’t want pasta, you could always do zoodles instead…
The 4th weekend was a mixed bag. Rained enough to keep us from enjoying the deck like we normally would. I’m over it.
Cheryl "Cheffie Cooks" Wiser says
Hi Debbie, friends in PA. NY have said they’re getting a lot of rain (mixed bag) too?! The many times we were there on Skyline Drive it was beautiful lush green everywhere! Dish sounds very good. Had to chuckle about the leftovers though. So, in this case fresh is best! Have a good week.
Julie is HostessAtHeart says
This is a beautiful dish Debbie! I love all of these veggies. We’ve really had wacky weather this year too. Keeps swinging by 20 degrees one way or another and also more rain than usual.
The Mountain Kitchen says
Thanks, Julie! I guess El Nino is to blame??!! Our temperature swing hasn’t been too dramatic.