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Pasta Primavera

2008 June 10
by taiyyaba

….. which is just a fancy term for “cook veggies. add pasta.” This is really simple, which is what makes it perfect. There’s no cream sauce or fancy-schmancy stuff. Just veggies, garlic, and pasta. The sauteed veggies give off a broth, too, so this would be great by itself with some crusty bread or scooped over couscous.


Pasta Primavera

1 carrot, sliced into matchsticks
2 zucchinis, sliced into sticks
1 yellow squash, sliced into sticks
4 roma tomatoes
1 small onion, diced
handful of tomatoes, diced
1 can of corn, drained
1 handful of frozen peas
1 pack of pasta, cooked.
2 cups pasta sauce
(and shrimp. i cheated.)

1. Sautee the onion and garlic in olive oil.
2. Add all veggies except corn, peas, and tomatoes and cook over medium-high heat until halfway done (as soft as you want them – mine took about 15 min total). Add tomatoes, corn, peas, then cook all the way.
3. If you are not stopping here (this is couscous/by itself stage), move all the veggies to the outer rim of the pan and let the liquid pool in the middle, then turn to high heat to let the liquid evaporate. 4. Stir in the pasta sauce at the end.
5. Mix into cooked pasta. Top with cheese, if desired.

One Response leave one →
  1. June 18, 2008

    What a gorgeous looking pasta! The colors are so vibrant…I bet it’s fabulous:)

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