Pasta Primavera

Pasta Primaver

Serves 4


  • 1lb of spaghetti

  • 2 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 2 cloves of garlic, chopped

  • 1 medium size zucchini, diced

  • 1 yellow onion, chopped

  • 10 stalks of asparagus, cut into pieces

  • 1/2 cup of broccoli florets

  • 10 string beans

  • 2 carrots, sliced

  • 1/2 cup of peas

  • 15oz can of diced tomatoes

  • 1/4 cup of flat leaf parsley, chopped

  • 1/2 tsp of dried basil

  • 1/2 tsp of dried or oregano

  • 1/4 tsp of dried thyme

  • 1/2 tsp of salt

  • 1 tsp of freshly grated black pepper

  • 1/2 tsp of crushed red pepper flakes

  • Fresh grated parmesan cheese



  • Separately blanch the broccoli, string beans, carrots and asparagus until almost tender.

  • Place the greens in an ice bath to retain color and stop the cooking process.

  • In a large frying pan sauté the garlic in the butter and olive oil for 2 minutes.

  • Add the zucchini and onions and cook until tender.

  • Add the asparagus, broccoli, string beans, carrots and peas and heat through.

  • Add the diced tomatoes, parsley, basil, oregano, thyme, salt, black pepper and red pepper and simmer for around 5 to 10 minutes.

  • In a large pot bring 6 quarts of salted water to a boil. Cook the spaghetti for about 8 to 10 minutes until al dente.

  • Drain the pasta, plate and top with vegetables and Parmesan cheese.



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