Easy Pasta Primavera Recipe

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Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.

I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.

Ingredients for this recipe:

• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste

Serves 8

Prep Time: 10 minutes

Cook Time: 15 minutes


1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.


• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.

• Make Ahead: It is always best to make and serve this pasta immediately.

• How to Store: Keep covered in the refrigerator for up to 3 days.

• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.

• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.

• They say once you smell garlic while cooking, it’s done.


Mary-Jean Slaughter says:

Look so amazing! Wish I had the energy to make it. Went to the doctors the other day. Not good news…VIRAL PNEUMONIA!!!! I am officially off work for another 2 weeks. 😷🤧😪 Losing the battle….emotionally, physically and financially. 😪😪😪

Marko says:

Everything looks good except those fava beans which I put in the same category as peas & lima beans, God didn’t create them because they taste too nasty! 😀

linda parker says:

Um nice recipe ! Looks delicious & very healthy ! Pasta Primavera !

Victor Aleman says:

Will try this when I get back home

Karen Leonard says:

I’m making this tonight thank you. You are the best!!!

In the kitchen recipes says:

This is so good so true! 🙂

anthony gomez lopez says:

I'm not a fan of Vegetables, but this looks Yummy, I'll try it.

PET FULL says:

Wow very nice 👍

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