Pasta Primavera Recipe with Garlic and Herbs

2013-05-14
pasta primavera
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  • Servings : 3 to 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Our pasta primavera recipe is simple to prepare and absolutely delicious.

You can create a variety of easy dinner recipes with this one basic recipe just by varying the vegetables you use and whether you choose to add meat or seafood.

Pasta Primavera

vegetarian label

Ingredients

  • 1/4 cup each of an assortment of fresh vegetables - mushrooms, peppers (especially red or orange for color), onions, beans (steamed first), zucchini, cherry tomatoes and peas all work well
  • 3 cloves garlic, crushed
  • 1/4 cup olive oil
  • 1/4 cup mixed fresh herbs, chopped (basil, chives, parsley or rosemary work well)
  • salt and pepper to taste
  • 1/4 cup parmesan cheese
  • 1 pound dry pasta

Method

Step 1

Bring a large pot of well salted water to a boil. Add pasta and cook until tender.

Step 2

While pasta is cooking, warm oil in a large frying pan over medium high heat. Add onions and garlic and cook until softened. Add things that need a bit more cooking, like mushrooms, next. Add peppers, peas, zucchini, steamed beans (whatever you are using) and cook for a few minutes.

Step 3

Add cooked hot pasta to the vegetables. Season with salt and pepper. Add fresh herbs and parmesan cheese.

Tips:

  • Add chicken chunks or shrimp to the pasta primavera recipe if you don’t want a vegetarian meal. If you are using raw chicken, cook the chicken right after the onions and garlic. If using cooked chicken or shrimp, add them near the end and cook for 2-3 minutes to heat through.
  • Good combinations of vegetables: I love onion, mushrooms and red pepper, possibly with zucchini added. Another good vegetable combination is steamed broccoli with mushrooms (no onions but lots of garlic) Sun dried tomatoes are also wonderful. Experiment and see what your favorites are.
  • Add fiber by using whole wheat pasta. You may want to cook it a bit longer if you aren’t used to whole wheat pasta. It can be a bit firmer.

Did You Know?…

It may seem like the recipe calls for a lot of olive oil, but remember the flavored oil is the sauce. Divided among 3 or 4 people, it’s not a lot of oil.

Italians call it pasta ala olio, which simply means pasta “with oil” as the sauce.

Our pasta primavera recipe is a very healthy pasta recipe. Make it even healthier by serving the vegetable sauce over whole wheat pasta.

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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on May 16, 2013

    These comments were transferred over from the previous version of the site:

    vegetable and garlic pasta

    by Nicole
    (Alliston, Ontario)

    This is my favourite dish at East Side Mario`s. I decided to make it myself and stumbled upon this recipe. According to my kids, this doesn`t only just taste like their dish, but it is even better. I will not change anything about the recipe, only to add an extra dab of olive oil just before serving. A definite 10 +++++.

    ————————

    hmmm

    I think you forgot a couple of the most important elements of any ‘real’ Italian cooking.

    1. chicken stock: you should saute the veggies in a 1/4 of chicken stock..this will add flavour and depth to the dish.

    2. BUTTER!!!: it is impossible to make a great Primavera without a little butter.

    From Karen:
    Growing up Italian sauteeing in chicken stock was not ever done in my house. It is a good idea for low fat cooking though.

    ———————–

    pasta primavera

    by vern novack
    (delta b.c. canada)

    Not a fan of garlic. Leave it out.Try adding one or two anchovies, cut in 1/4 in pieces to the vegetables. A better flavour than garlic.

    ———————————

    Yummy Cheese Sauce

    by Amber Cawston
    (150 Mile House, B.C)

    Pasta recipes would be great with a cheese sauce.

    Just melt butter in a small pot, add milk and grated cheeses then spices (any cheeses and combos and spice combos work). It’s always a good blend with pasta.

    example: cheddar cheese, and mozzarella cheese with basil.

    Karen’s Comment: Great idea Amber. You will probably have to cook the sauce down a bit to thicken it if you don’t include flour. Great over pasta for sure.

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