Pasta Primavera {A Meatless Monday Recipe

Pasta Primavera {A Meatless Monday Recipe

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Fresh zucchini, summer squash, bell peppers, mushrooms, and diced tomatoes tossed with pasta and goat cheese, this Pasta Primavera will be a meatless favorite!

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

I mentioned several times last week about the wacky weather that we have been having here along the Blue Ridge in Virginia. We have had lots of rain this summer. We’ve even gotten enough to where I have not had to water any of the bushes and flowers that the deer haven’t destroyed.

A couple of weeks ago, a bad storm blew in before we got home. When we arrived we discovered the deck chairs piled in a pile by none other than Mother Nature herself!

Another storm was about to roll in behind it.

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

But, the Meatless Monday show must go on. I decided to try my hand at Pasta Primavera. I have to wonder why the heck it took so long for me to make it. It turned out amazing. Here’s how I made it:

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

Make pasta per package instructions.

Meanwhile, add butter and olive oil to a large 2-inch deep skillet, over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Then add in onions and saute for about 3 to 5 minutes, or until tender.

Add in squash and zucchini. Cook for about 5 to 10 minutes, until tender.

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.

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

Add drained pasta and combine with veggies, using thongs.

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

Plate the Pasta Primavera and add crumbles of goat cheese.

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

As you eat the goat cheese starts to melt and cling to the strands of pasta and vegetables.

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

This quick and easy meal is great for Meatless Monday or any day you feel like eating a light pasta dish.

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com

Perfect for summer or to perk you up from dreary weather.

My Signature

P.S. I put the extra in the freezer for future Meatless Monday lunches. I do not recommend it. Warming it up made it a little too runny, probably from more moisture coming out of the vegetables. Yuck!

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese. | TheMountainKitchen.com
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Pasta Primavera

This Pasta Primavera will be a meatless favorite, with fresh zucchini, summer squash, peppers, mushrooms and tomatoes tossed with pasta and goat cheese.
Course Main Course
Cuisine American, Italian, Meatless Monday, Vegetarian
Keyword Pasta Primavera, vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 501kcal

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 fresh cracked black pepper to taste
  • ½ teaspoon red crushed pepper
  • 4 ounces goat cheese crumbled (optional)

Instructions

  • Make pasta per package instructions.
  • Meanwhile, add butter and olive oil to a large 2-inch deep skillet, over medium-high heat.
  • Add garlic and saute until fragrant, about 1 minute. Then add in onions and saute for about 3-5 minutes, or until tender.
  • Add in squash and zucchini. Cook for about 5 to 10 minutes, until tender.
  • 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.
  • Add drained pasta and combine with veggies, using thongs.
  • Serve with crumbled goat cheese, if desired.

Nutrition

Calories: 501kcal | Carbohydrates: 63g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 291mg | Potassium: 1160mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5900IU | Vitamin C: 140.8mg | Calcium: 141mg | Iron: 4mg
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