Pasta Primavera

Ingredients:Vegan VariationVegetarian
1 handful of Fettuccine (could use Farfalle, Penne, or Spaghetti)
1 cup Zucchini, cut into half-rounds
1 cup Broccoli cut into small florets
3 cloves Garlic, minced
1 cup Peas (frozen is best)
1 cup yellow Bell Pepper, diced
1 cup Tomato, diced
1 cup fresh Parsley, chopped fine
1 cup fresh Basil, chopped fine
1/2 cup Parmesan Cheese, grated or shaved
1/4 cup Olive Oil
Salt and Pepper to taste (and Salt for water)


  • Fill a pot with water 3/4 the way full, and add 1 Tbsp Salt. Bring to a boil.
  • When boiling, add the Pasta and cook until al dente, draining and leaving un-rinsed in the colander.
  • In a skillet, add some of the oil, the garlic, Peppers, Zucchini, and Broccoli. Saute until tender, being sure to stir and not burn the Garlic, about 3-5 minutes.
  • In a serving bowl, place the herbs and Parmesan cheese.
  • Add the Pasta and mix the herbs and Parmesan Cheese using the Olive Oil to lubricate.
  • Add the Peppers, Zucchini, and Broccoli mix as well as the Tomatoes to the pasta and mix well.

NOTE: Some people prefer to julienne their vegetables when using long pasta like fettuccine or spaghetti, but I don’t. I think the chunks of vegetables is more natural. Not all Pasta Primavera’s are the same. The American versions tend to add cream, making an almost Alfredo sauce. This style was developed in New York in the 1970s, inspired by dishes similar to that above.

The vegetables one uses is up to taste. You can use Carrots, Asparagus, Eggplant, Yellow Squash–your tastes are the limit. To be true Primavera, though an emphasis on Spring and early Summer vegetables should be observed…though I won’t tell if you don’t.

American Style:
Add 1/c cup Cream to the Oil and Garlic in the pan

With Chicken/Shrimp:
Add 1 cup sauteed Chicken or Shrimp (think bite size pieces)

V›Ɣ – Leave out the Parmesan Cheese.

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