Healthy Easy Pasta Primavera

This pasta is the definition of a recipe you turn to when the weather starts getting nice & long into the summer time. It is a classic pasta recipe that was developed in the 70s in New York. Then it quickly took the world by storm, being a very popular dish, that is still loved in spring & summer time to this day! I am so happy that it is still a popular dish, because it uses delicious fresh veggies, herbs & a delicious easy sauce. This recipe is lightened up by using olive oil based sauce instead of a cream sauce. This Healthy Easy Pasta Primavera hits the spot!

One of the things that makes this recipe such a hit, is that it is super adaptable. Use veggies that they have on hand in the store or you have in your refrigerator… just make sure you have garlic & olive oil too– then your set. So let’s get started!

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What Delicious Ingredients Are In The Healthy Easy Pasta Primavera

• 16 oz farfalle pasta
• 8 oz baby bella mushrooms
• 2 cups zucchini chopped
• 2 cups yellow squash chopped
• 1 cup cherry tomatoes sliced
• 1/3 cup olive oil
• 1/4 cup shallots cut into strips
• 6 cloves garlic minced
• 1 tbsp oregano fresh
• 1/4 cup basil fresh/chopped
• 1 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes more to taste
• 1 cup parmasean cheese grated 
• 1/2 lemon juiced

Directions

• In a large pot cook pasta according to directions. Once the pasta is cooked, rinse & drain. Set aside until we are ready to add to the vegetables. 
• You are going to get the vegetables started! Slice your shallots into strips as seen below 
• Then cut your zucchini & squash into 1 1/2 inch cubes. Then the baby Bella mushrooms into 1/4 inch thick slices
• In a 7qt saute pan ( want a big enough pan to be able to stir in the pasta with the veggies)add in 1/3 tbsp olive oil & turn stove top to medium heat, let heat for 1 minute. Then add in the shallots, 6 garlic cloves minced & let it simmer at medium low for 4 minutes. Then add in the red pepper flakes. Heat for 1 more minute. Keep occasionally stirring so they don’t brown too much, but start to get light brown. 
• Then add in chopped zucchini, squash and mushrooms. Mix into the olive oil mixture. Then season with 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp pepper. Let simmer on medium low for 8 minutes, continue to stir occasionally. Then add in the tomatoes & continue to simmer for 3 more minutes. 
• Once veggies have been cooked down and sautéing add in the fresh herbs. Then season with 1/2 tsp salt, 1/4 tsp pepper and mix throughly. Let cook down for 2 more minutes. 
• Add in the pasta on top, stir until pasta is combined with the olive oil, garlic and shallot sauce, along with the veggies as well as the lemon juice. Now it may seem like there isn’t much sauce, however olive oil goes a long way, especially the garlic. So just make sure you stir the pasta in well. Then sprinkle in the grated parmesan & fold it in. 
• Season with salt, pepper, paprika or more fresh herbs to taste! Sometimes I drizzle a little more olive oil on top & one more garlic clove minced– but that is our preference! Then add as much parmesan as you want of course. 
• Then enjoy with a nice large salad or French Baguette!

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Other Must Make Honest Grub, Honest Foodie Dinner Recipes

The Best Crock-Pot Chuck Roast

Healthy Grilled Chicken & Goat Cheese Salad

Easy Southwest Vegetable Rolls

Gluten Free Farmers Market Quiche

The Best Tuna Noodle Pasta

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Help Tips When Making Pasta Primavera

• When cutting the veggies make sure they are all relatively the same size. This way they all cook at the a similar speed when making this pasta
• Make sure you have extra olive oil, garlic & parmesean so that you can adjust to your liking! I am always an add more garlic kind of girl, so just have extra incase you are on the same page as me 🙂
• If you don’t have shallots, you can use white onion, However, I highly recommend using shallots. Shallots have a sweeter & milder taste that works well with the garlic & doesn’t over power it.

What pasta should you use for this recipe?

Rumor has it that the recipe originated using spaghetti noodles, however I like to use thicker noodles that hold their own with the veggies! Like penne, rotini or in this case Farfalle — also known as Bow Tie Pasta ( that is my favorite to use!) Use gluten free pasta, whole wheat or lentil– your choice, make this the pasta for you!

Can You Use Other Vegetables for the Healthy Easy Pasta Primavera?

You can use whatever vegetables you’d prefer! We have made this recipe with mustard greens, radishes, mushrooms, tomatoes and squash. This is perfect for cleaning out the fridge with vegetables that are about to go bad. 

Do you need fresh herbs for the pasta?

Don’t have fresh Oregano or Basil? No problem! use 1/2 tsp dried Basil & 1/4 tsp dried Oregano. 

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