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Pasta tossed with butter, herbs, and garlic along with sauteed fresh vegetables makes for a healthy and delicious dinner. This recipe originally published in April 2011.
With summer quickly approaching I’ve been in the mood for fresh vegetables and lighter meals. I went to the farmer’s market this past week and the fruit and vegetable prices were awesome.
I wanted to make primavera pasta but the one I normally make doesn’t have a lot of flavor to it. It’s basically just garlic butter on top of pasta with some vegetables. So I started looking around and I found a recipe that looked appetizing in my Taste of Home cookbook.
The thing I liked about this one is that while it is still a garlic butter on top it also has some chicken or vegetable broth and some wine to give it more flavor. It is also packed with vegetables.
- olive oil
- green and red bell peppers
- yellow squash
- chicken or vegetable broth
- white wine
- black pepper
- Parmesan cheese
Cook the pasta according to the package directions. Drain and keep warm.
Meanwhile, in a large skillet heat the olive oil over medium heat. Add half the garlic and saute for one minute.
Add in the carrots, onion, peppers, zucchini, squash, and broccoli. Cook for 10 minutes, stirring every few minutes.
After ten minutes add in the mushrooms and reduce heat to low. Cook for 5 minutes.
Stir in the remaining garlic, water, chicken or vegetable broth, wine, butter, salt, and pepper and cook for 2-3 minutes.
Remove from heat and stir in the Parmesan cheese.
This recipe is really tasty. Not only do all the flavors from the vegetables mesh together but they get into the butter flavor as well.
The wine adds a bit of acidity that works well with the vegetables. The broth just gives the whole dish a little more depth and flavor.
Do I have to use all the vegetables you used?
No! I actually never use the same vegetables at the same time. This is simply a guide. Chop up whatever you have in the refrigerator and go with that!
Can I substitute something for the wine?
Yes! Simply add in another 1/2 cup of water and another chicken or vegetable bouillon cube to take the place of the wine.
Can I add marinara sauce?
Absolutely. When I worked in an Italian restaurant we had a recipe very similar to this one but we would add one scoop of marinara sauce on top of it so that’s actually how I serve it now. However, if you like a lot of red sauce feel free to add a lot more.
Can I use spaghetti noodles?
Technically yes but I wouldn’t. I tend to use a hearty and thick noodle so that the vegetables don’t get lost in it. I find with spaghetti the vegetables either get pushed to the side or lost in the mound of pasta. Since the veggies are the star of the dish a penne, bow tie, or ziti noodle works best.
The vegetables in this pasta give it rich, beautiful colors. It’s really a fun and bright dish that is great to serve to guests. The sauce is fresh and light. The wine gives the sauce a bright note which pairs perfectly with this pasta.
My husband and I both really enjoyed this dish as it was filling but not heavy. The next day I topped the leftovers with a spoonful of marinara and it was like a totally different dish. It was delicious both ways.
More Pasta Recipes:
- Baked Lemon Pasta
- Slow Cooker Pasta Bolognese
- Cheesy Pumpkin Pasta
- One Pot Pasta with Sausage, Mushrooms, and Broccoli
- Eggplant Pasta
If you’ve tried my Pasta Primavera or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 lb. penne or bowtie pasta
- 1 Tablespoon olive oil
- 4 garlic cloves, minced and divided in half
- 2 carrots, sliced
- ½ c. chopped onion
- ½ c. julienned sweet red pepper
- ½ c. julienned green pepper
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 c. broccoli florets
- ½ lb. mushrooms, sliced
- 1/2 c. water
- 1 chicken or vegetable bouillon cube
- ½ c. white wine
- 3 Tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 c. Parmesan cheese, grated
- 3 Tablespoons chopped fresh parsley
- Cook the pasta according to the package directions. Drain and keep warm.
- Meanwhile, in a large skillet heat the olive oil over medium heat. Add half the garlic and cook for one minute. Add in the carrot, onion, peppers, zucchini, squash, and broccoli. Cook for 10 minutes, stirring every few minutes.
- After 10 minutes, add the mushrooms and reduce heat to low. Continue cooking for 5 minutes.
- Add the remaining garlic, water, bouillon cube, wine, butter, salt, and pepper to the vegetables and cook for 2-3 minutes.
- Remove the pan from heat and stir in the Parmesan cheese.
- Spoon the sauce and vegetables over top of the pasta. Top with fresh parsley and Parmesan cheese.
Recipe adapted from Taste of Home Cookbook
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