Pasta Primavera

About This Recipe:

If you need a break from meat, pasta primavera is an amazing, and under 30 minute recipe. It’s basically a free for all pasta dish with no rules- all you need is any shape of pasta, and a variety of vegetables. I find farfalle to be the most aesthetically pleasing for this recipe, so that is what I used, but I think that penne or orecchiette would also work well.

For the vegetables, I chose whichever spring-ish vegetables looked best at the supermarket. This dish is a handy way to use any leftover scraps of vegetables that have accumulated in your refrigerator throughout the week. I chose to make a simple lemon cream sauce to go with the pasta, but I have also seen restaurants and other websites make a sauce of just pasta water and parmesan cheese. There really are no rules to pasta primavera, which is my favorite thing about it!


Ingredients (46 servings)

-6 cups farfalle pasta
-1 small eggplant, diced
-1 zucchini, sliced in half moons
-2 large portobello mushroom caps, diced
-1 pint cherry tomatoes, halved
-2 tsps crushed red pepper flakes
-2 tsps dried oregano
-1/4 cup parsley, chopped
-Olive oil
-Salt and pepper


-1 white onion, diced
-4 garlic cloves, minced
-1/2 cup vegetable stock
-1/2 cup pasta water
-1/4 cup half and half
-1/4 cup grated Parmesan cheese
-3 tbls lemon juice

Instructions (30 minutes)

1. In a large pot, bring water to a boil and cook the pasta (about 12 minutes.) Reserve 1/2 cup of the starchy water, then drain the pasta and set aside in a bowl.
2. While the pasta cooks, in a large skillet over medium high heat, pour in 2 tbls of olive oil. Add in the eggplant and zucchini and sauté for 5-7 minutes. Then add in the mushrooms and cook for another 5 minutes. Stir in the cherry tomatoes and heat through. Season with the red pepper flakes, oregano, and salt and pepper. 
3. In the large pot over medium high heat, add in a tbl of olive oil. Soften the onions for 3-5 minutes until they are translucent. Then add in the garlic and stir for a minute. Pour in the vegetable stock and reserved pasta water and bring to a boil. Mix in the half and half, parmesan cheese, and lemon juice and simmer on low heat until it thickens (about 5 minutes.)
4. Add the pasta, cooked vegetables, and fresh parsley into the pot and stir.

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