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    Home » Recipes

    Pasta Primavera Recipe

    March 31, 2017 by Patti Estep 2 Comments

    Jump to Recipe
    Small bowl of pasta primavera with spaghetti, broccoli, zucchini, and mushrooms

    This recipe for vegetarian pasta primavera is easy and can be adapted to suit your preferences. A great meatless option for dinner with plenty of flavor.

    SKillet of pasta primavera with spaghetti, broccoli, mushrooms and zucchini.

    One of my favorite meatless main dish recipes is vegetarian pasta primavera. My mom used to make this, and we all loved it. In fact, when my husband and I were first married, this recipe was something we would make on a weekly basis. Years later we realize that our waistlines, and health, cannot handle too many yummy pasta dishes on a regular basis, but as they say, everything in moderation.

    This is a great alternative to fried fish during lent, and more than satisfies you without any additional protein. That being said, I could see chicken or bay scallops as a nice addition.

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    Broccoli, zucchini, mushroom, garlic, pasta, olive oil and Parmesan cheese.

    The dish became popular in New York by a restauranteur, Sirio Maccioni, in the '70s. The name primavera normally indicates the first of spring. Although the original dish did include asparagus, a spring season crop, that's about as far as it went with spring vegetables.

    My recipe does not include spring vegetables. I'm not sure when, or if mushrooms even have a season, and zucchini and broccoli are typically harvested in the summer. Still, the great thing about this combo is that you can usually buy them in the grocery store year-round.

    Broccoli, zucchini sautéing in a large skillet.

    One of the issues with this dish is getting the vegetables to cook evenly. You could try pre-cooking them in the microwave but I feel like we use that tool a little too often, and sometimes the veggies get mushy, so I usually don't. Just start with the broccoli as it is the densest. Then add the zucchini, followed by the mushrooms.

    Other Vegetable Options

    • Red Pepper
    • Carrots
    • Asparagus in bite-sized portions
    • Chopped tomatoes
    • Summer Squash
    • Eggplant
    • Cauliflower
    Small white bowl with a serving of pasta primavera next to olive oil and Parmesan cheese bowl.

    I like to use a good bit of garlic, however, you can adjust the amount or leave it out if you prefer. A little fresh herbs like basil or parsley would be a great topping, in addition to the Parmesan cheese, which is a given at our house.

    Other Pasta Recipes You Make Like:

    • Butternut Squash with Baby Greens
    • Meyer Lemon Pasta with Shrimp and Spinach
    •  Pappardelle with Pork Ragu
    Vegetarian pasta primavera recipe.

    Pasta Primavera

    Patti Estep
    This recipe for pasta primavera is easy to make and can be adapted to suit your favorite vegetables for a healthy meal or side dish.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Dinner Recipes
    Cuisine American
    Servings 4
    Calories 380 kcal

    Ingredients
      

    • 1 pound linguine noodles
    • 2 bunches fresh broccoli cut up into bite sized pieces
    • 1 box sliced mushrooms
    • 3 medium green zucchini cup up into slices or 1/2 rounds
    • 1/4 cup Parmesan cheese grated
    • 2-3 tablespoons extra virgin olive oil
    • 3-4 cloves garlic grated
    • 1 pinch red pepper flakes optional

    Instructions
     

    • Start with 2 tablespoons of olive oil and 1 clove of grated garlic on medium heat in a large skillet.
    • Add broccoli and saute for about 5 minutes.
    • Add zucchini and saute for an additional 5 minutes
    • Add mushrooms and saute for 15 to 20 minutes adding more olive oil and grated garlic as the entire mixture cooks down.
    • Meanwhile cook the pasta and instead of draining it lift it directly out of the water and into the skillet if you have room. 
    • Add additional pasta water to the dish about 1/4 cup. 
    • Toss with Parmesan cheese and pepper flakes
    • Serve with more Parmesan cheese and pepper flakes on the side.

    Nutrition

    Serving: 1gCalories: 380kcalCarbohydrates: 52gProtein: 13gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 5mgSodium: 127mgFiber: 5gSugar: 4g
    Keyword pasta primavera, vegetarian pasta
    Tried this recipe?Let us know how it was!
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Victoria Reich

      April 01, 2017 at 3:59 pm

      I love it!! There really isn't much with calories except the pasta and parma. So I may try with hubby and do the card deck size serving with a side. A great way to get fresh veggies.

      Reply
      • Patti Estep

        April 02, 2017 at 7:39 am

        Hi Victoria,

        I'm so glad you like it. It's a great one to experiment one to find the right amount of ingredients that can keep it healthy and still taste good.
        Thanks for stopping by and have a great week!
        Patti

        Reply

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