During the summer months I like to make light, nutritious meals! Being budget conscience, I also like to take advantage of those food items, like vegetables, that are in season and therefore at their best yearly prices. Pasta Primavera is one of those meals. It is an Italian-American meal with lots of vegetables. Although there are suggested vegetables to use when preparing Pasta Primavera there is truly no right or wrong ones to use. You can typically use what you have in your refrigerator. I was able to prepare this meal for about $6 using pasta on sale for $.79 and vegetables from my local Farmer’s Market.
Easy Pasta Primavera
Ingredients
- 1 Ib. pasta (mostaccioli or rigatoni)
- 2 Tbsp olive oil
- 1/2 cup diced zucchini
- 1 cup diced bell pepper
- 1 cup diced yellow squash
- 1 cup grape tomatoes
- 1/2 cup heavy cream or 1 cup Vegetable or chicken broth
- 2 cloves garlic, minced
- salt to taste
- pepper to taste
- 1/4 cup Parmesan cheese optional
Instructions
- Prep and dice your vegetables. I used about 1 cup of each including yellow squash, zucchini, read bell pepper and grape tomatoes. You can substitute what you have.
- Cook pasta according to directions, until al dente. Rinse and drain. Heat olive oil in a large skillet and add garlic. Saute until golden brown.
- Add zucchini and yellow squash. Cook until tender.
- Add bell pepper, tomato and heavy cream. For a non-dairy option you can use 1 cup vegetable or chicken broth instead. Cook until sauce thickens (if using broth it will not thicken much). Pour over pasta and toss until well coated. Sprinkle with Parmesan cheese.
Hannah
August 8, 2020This looks so delicious! Definitely trying this out!
Andrea
August 8, 2020Looks absolutely delicious! Will be trying out this recipe this week. A healthy pasta dish is just what I needed!
Shoshana
August 12, 2020This is one of my favorite pastas…and your recipe looks super yummy!
Sushma
August 14, 2020This looks scrumptious. I will definitely give it a try.