Pasta Primavera


This pasta primavera is just one of those things that’s so much fun to cook. Chopping up all of the veggies reminds me just how healthy this recipe is, and makes me feel better about eating enough helpings to feed someone two or three times my size. Because if we’re being honest here, if you add more than 5 different types of vegetables to a pasta, it’s all good calories. That’s how it works and nobody can convince me otherwise. 

But really – this pasta is quite healthy. Asparagus, zucchini, broccoli, tomato… it’s full of nutritional benefits. But it tastes so good you wouldn’t even realize. 

It comes together quickly for an easy weeknight meal and honestly, you could substitute any of the vegetables for whatever you want or have on hand. Don’t like asparagus? Leave it out! Have some leftover cauliflower in the fridge? Toss it in! 


Pasta Primavera
Healthy vegetable pasta in a creamy natural sauce
  1. 1 package of cherry tomatoes, sliced
  2. 10-15 spears of asparagus, cut into small pieces
  3. 1 small head of broccoli, chopped
  4. 1 small zucchini, diced
  5. 1 small onion, diced
  6. 2 cloves of garlic, minced
  7. 1/2 cup chicken stock or vegetable stock
  8. 1/4 cup grated parmesan cheese
  9. 1 package of pasta
  10. 2 tbsp butter
  11. olive oil
  1. Bring a small pot of salted water to a boil and add asparagus and broccoli. Cook until fork tender and transfer to a bowl of ice water.
  2. Heat 2 tbsp of butter in a frying pan over medium-high heat and add the zucchini and onion. Cover and fry for about 5 minutes or until the onion is translucent and the zucchini is tender and browned. Remove from the pan and set aside.
  3. In the same pan, add a few tablespoons of olive oil and the sliced cherry tomatoes. Cook over medium-high heat until the tomatoes begin to get tender. Using the back of a spoon gently smash the tomatoes to release the juices. Cover and cook over low heat for about 5 more minutes.
  4. Add 1/2 cup of chicken or vegetable stock to the pan with the tomatoes. Add all of the vegetables back into the pan. Set to medium-low heat, stir well, and cover. Mix the sauce occasionally and add more stock if it starts to dry out.
  5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta. Reserve about 1/4 cup of the pasta water before draining.
  6. Add the pasta to the pan along with 1/4 cup of the reserved pasta water and the grated parmesan. Carefully mix the pasta into the sauce, making sure to scoop up the sauce and vegetables on the bottom. Continue mixing over medium-low heat for about 5 minutes or until the sauces is thickened.
The Cozy Spoonful

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