Pasta primavera is delicious and flexible. Perfect for when you have a variety of vegetables on hand. The versatile sauce tastes great with every vegetable.
My favorite part of gardening is that I have tons of fresh produce ready to eat, and I grew it myself. Which will always be so cool to me. My least favorite part about gardening is that so many of my vegetables ripen at the same time and I have to figure out how to eat them before they go bad.
A somewhat similar but less cool conundrum is when I buy a ton of produce with big plans for cooking, but then I’m feeling like it’s more of a frozen pizza night than a cooking night. As a result, I’m left with tomatoes, zucchini, broccoli, bell peppers, and squash that all look like they’re about to take a turn for the worse.
The solution is a delicious pasta that is so incredibly easy I look forward to cooking it no matter how tired I am. Just saute up whatever vegetables you have on hand and serve them with this amazingly simple sauce.
Techniques for perfect Pasta Primavera
- Try new things! This lemon balsamic sauce tastes amazing with almost every vegetable, so mix it up. Let me know what you did in the comments.
- Sauce the pasta off the heat. The sauce is thin and would be quickly absorbed by the pasta if you sauce it in the pan. After straining the pasta, use a separate bowl to mix the pasta and sauce.
More Creative Pastas
- 1 recipe Balsamic Pasta Sauce
- 1 cup asparagus
- 1 zucchini
- 1 yellow squash
- 1 bell pepper
- 1 pint cherry tomatoes
- 1 handful fresh basil leaves
- 8 ounces thin spaghetti
- 1 recipe Lemon Balsamic Pasta Sauce
- Edible flowers, optional
- Salt & Pepper
- Prep the sauce: In a large bowl, prepare the Lemon Balsamic Pasta Sauce per recipe instructions.
- Boil water for pasta: Bring a pot of water to boil over high heat.
- Cut tomatoes: Slices tomatoes in half and place in the bowl with the Lemon Balsamic Pasta Sauce.
- Cut vegetables: Cut all vegetables except tomatoes into bite size pieces.
- Saute vegetables: Heat a large pan over medium heat. Add vegetables (except tomatoes) and saute until softened, about 5 to 7 minutes. Remove vegetables from heat.
- Boil pasta: Cook pasta according to package instructions.
- Sauce the pasta: Strain the pasta and stir together in the large bowl with the tomatoes and pasta sauce. Season to taste with salt and pepper.
- To serve: Twist the pasta onto your plate and top with basil and flowers.
Amount Per Serving: Calories: 842Total Fat: 43gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 81mgSodium: 1536mgCarbohydrates: 83gFiber: 7gSugar: 21gProtein: 35g
Nutrition information isn’t always accurate.