Pasta Primavera

Spaghetti Primavera

Pasta primavera means “spring pasta,” and since here in Austin, Texas we’ve been fully flung into the season, I couldn’t think of anything more appropriate to make for dinner last week! …It may also have to do with the fact that we are serious pasta lovers in this house. And donut lovers. Cheese lovers. And while we’re on the topic, chocolate too.

But back to the vegetables and delicious, healthy healthiness!

Easy Spaghetti Primavera

Around this time of year, there’s nothing better than cooking with plump, fresh and colorful vegetables. Tossed with spaghetti, cherry tomatoes and grated Parmesan, this pasta primavera with roasted carrots, bell peppers, zucchini and squash makes one va-va-voom vegetarian dinner with even better leftovers!

Italian Sausage

For the mani-vore in your life, any kind of meat or seafood tossed into this dish would make it equally delish! I sautéed some Italian sausage with herbs, but you can add grilled or pan-fried chicken or flank steak. Turkey sausage is also a winner. Firm fish such as swordfish, halibut, red snapper or salmon would make for one tasty Mediterranean meal, and shrimp would be a quick and easy add-in.

Spaghetti Primavera Recipe

With a sprinkling of fragrant fresh basil, a side of salad and a glass of white wine (Pinot Grigio is a good pairing!), this pasta primavera made a perfectly easy and delicious weeknight meal. It may not be warm where you are just yet, but try infusing a little “primavera” in your dinner routine and you’ll be sure to enjoy this just like spring has sprung for you, too!

PrintPrint SaveSave

Pasta Primavera

Yield: Makes 4 servings

Ingredients:

1 carrot, peeled and cut into thin strips

1 large zucchini, cut into thin strips

1 yellow squash, cut into thin strips

1/2 yellow onion, thinly sliced

1 green bell pepper, cut into thin strips

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

1/2 tablespoon dried Italian herbs or herbes de Provence

2 garlic cloves, minced

1/2 pound spaghetti

10 cherry tomatoes, halved

1/2 cup grated Parmesan

6 leaves fresh basil, torn

Optional: Add 1 lb. cooked meat, seafood, turkey sausage or chicken, cut into bite-sized chunks

Directions:

Preheat the oven to 425 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes. Add garlic and cook 10 minutes more (20 minutes total).

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, 8-10 minutes. Drain and return to pot.

Toss the spaghetti with the vegetables in a large bowl to combine. Toss with the cherry tomatoes. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and basil. If desired, top with cooked meat (suggestions above). Serve immediately.

Enjoy!

Adapted from Giada DeLaurentiis

      

50 Responses to “Pasta Primavera”

  1. #
    1
    Chung-Ah | Damn Delicious — March 28, 2012 @ 6:29 am

    I love how this dish is chockfull of springtime veggies. I’ll have to make this soon, especially because I’m trying to eat more healthy. All that dessert eating caught up with me :/

  2. #
    2
    london bakes — March 28, 2012 @ 8:37 am

    Oh lovely! This is such a perfect spring dish full of colours and and flavours and deliciousness!

  3. #
    3
    Blog is the New Black — March 28, 2012 @ 9:08 am

    This is gorgeous and so perfect for spring! I might try this with spaghetti squash as the base!

  4. #
    4
    Zee — March 28, 2012 @ 11:12 am

    This looks delicious.. I love the spaghetti shot!

  5. #
    5
    Sandra — March 28, 2012 @ 11:24 am

    Vibrant, filling and healthy; I’m in!!

  6. #
    6
    Judy@SavoringToday — March 28, 2012 @ 12:43 pm

    Colorful vegetables make a beautiful spring dish twirled in layers of pasta–light, fresh, and lovely.

  7. #
    7
    Elizabeth — March 28, 2012 @ 1:31 pm

    One of my favorites!

  8. #
    8
    Nicole@HeatOvenTo350 — March 28, 2012 @ 3:16 pm

    So excited for spring to be here! This is such a beautiful dish. I love all the vegetables in it.

  9. #
    9
    Kiran @ KiranTarun.com — March 28, 2012 @ 4:34 pm

    Gorgeous pasta primavera — love spring for it’s bountiful & colorful produce :)

  10. #
    10
    Tina — March 28, 2012 @ 5:10 pm

    I love this light italian dish! It is nice that it is versatile enough to enjoy by as a veggie version as well as with meat or seafood. Stunning photos here. Great post!

  11. #
    11
    Nami | Just One Cookbook — March 28, 2012 @ 5:17 pm

    I love how you cut veggies into julienne strips so it goes very well with the spaghetti. This is very beautiful pasta with the hint of spring!

  12. #
    12
    claire @ the realistic nutritionist — March 28, 2012 @ 6:30 pm

    Gorgeous take on this dish!! I love your bowl, by the way :)

  13. #
    13
    Honey — March 28, 2012 @ 6:32 pm

    ooh.. i love this dish. anything with veggies and pasta is a winner in my book. you take really pretty pics.

  14. #
    14
    mireia badia — March 28, 2012 @ 7:07 pm

    I’m a cheese, pasta and chocolate lover too hahaha this dish looks great and even healthy!!

  15. #
    15
    Cassie/Bake Your Day — March 28, 2012 @ 7:11 pm

    This sounds so good, Georgia! We love primavera, I just didn’t realize that it meant “spring pasta.” We served it at our wedding so I love enjoying it!

  16. #
    16
    Jenn Kendall — March 28, 2012 @ 7:21 pm

    this pasta looks so beautiful and delicious, and just screams “Spring”!

  17. #
    17
    Deelicious Sweets — March 28, 2012 @ 9:31 pm

    I love pasta dishes that are chock full of fresh organic veggies. This dish looks like a staple to our dinner table during the spring. Great recipe!

  18. #
    18
    Suzi — March 28, 2012 @ 9:43 pm

    What a vibrant pasta dish. Definitely shouts out spring. Looks delicious.

  19. #
    19
    Cucina49 — March 28, 2012 @ 9:53 pm

    Georgia, this is gorgeous! So much better than cream-laden primaveras I’ve seen. Who needs a heavy sauce when you have beautiful veggies?

  20. #
    20
    Julie @ Table for Two — March 28, 2012 @ 9:54 pm

    gorgeous pictures, Georgia!! wow, I love how bright and vibrant the are. This looks like a delicious and healthy pasta dish. I love all the veggies in this!

  21. #
    21
    Stephanie @ Eat. Drink. Love. — March 28, 2012 @ 10:22 pm

    I’m a big fan of pasta primavera! I love how many veggies there are in this! And it’s so bright and colorful!

  22. #
    22
    Reeni — March 29, 2012 @ 12:03 am

    I’m holding my breath waiting for all those wonderful spring veggies to show up here! This bright and fresh pasta is one of the first things I’m making!

  23. #
    23
    Ashley @ Kitchen Meets Girl — March 29, 2012 @ 12:25 am

    This just screams spring! Such vibrant colors, and yummy veggies. Looks wonderful! We’re pasta lovers at my house, too.

  24. #
    24
    Audra — March 29, 2012 @ 1:06 am

    This sounds so amazing to me right now! This time of year I’m all about adding as many veggies to everything in sight. Great post!

  25. #
    25
    Cake Duchess — March 29, 2012 @ 2:06 am

    I could eat a light and flavorful vegetarian pasta dish every day. The colors of your dish are wonderful. Such pretty photos, Georgia:)

  26. #
    26
    Gina @ Running to the Kitchen — March 29, 2012 @ 2:14 am

    I LOVE primavera! Senior year in college I made this (regardless of season) at least 2x a week for dinner. There’s really nothing like fresh basil in the spring :)

  27. #
    27
    Mother Rimmy — March 29, 2012 @ 3:02 am

    What a beautiful job you did with this fresh pasta recipe. I’ll be sure to pass it along!

  28. #
    28
    From Valeries Kitchen — March 29, 2012 @ 3:22 am

    I definitely have some mani-vores around here! Just beautiful Georgia!!!

  29. #
    29
    The Harried Cook — March 29, 2012 @ 3:29 am

    Oooh i love this dish! I looks amazing and fresh and colorful – just like spring! Thanks for sharing :)

  30. #
    30
    Baker Street — March 29, 2012 @ 8:01 am

    Now that’s what I want for dinner tonight. Looks wonderful.

  31. #
    31
    Joanne — March 29, 2012 @ 10:55 am

    This is pretty much my ideal spring meal! All of those gorgeous veggies…it’s a rainbow of pasta deliciousness!

  32. #
    32
    cooking lady — March 29, 2012 @ 1:16 pm

    This dish looks fantastic. I love pasta dishes with a little bit of shrimp.

  33. #
    33
    Sally @ sally's baking addiction — March 29, 2012 @ 4:09 pm

    Georgia, this is such a beautiful springtime recipe! i love all of the colors. that picture of spaghetti is awesome, by the way!

  34. #
    34
    Monet — March 29, 2012 @ 10:27 pm

    Yes…hasn’t Spring been just lovely here? This is so beautiful, Georgia (as always). I so look forward to seeing you next week. Hugs and love.

  35. #
    35
    Jean | Lemons and Anchovies — March 30, 2012 @ 2:18 am

    You can’t go wrong with a beautiful, healthy dish like this. I’m with Nami–I like that you julienned the veggies, too!

  36. #
    36
    SavoringTime in the Kitchen — March 30, 2012 @ 2:09 pm

    What a beautiful bowl of springtime goodness! I love the baked veggies in this primavera.

  37. #
    37
    Katherine Martinelli — March 30, 2012 @ 2:28 pm

    I am so ready for springtime! And this pasta looks like just the way to welcome the new season :-) Just gorgeous!

  38. #
    38
    Julie @ Sugarfoot Eats — March 30, 2012 @ 3:21 pm

    Hi Georgia! I just stubbled across your blog. I just moved to Austin last week and have been finding other ATX bloggers. Looking forward to following your blog!!!

  39. #
    39
    sweetcarolinescooking.com — March 30, 2012 @ 10:08 pm

    Perfect spring time pasta! Loving the shot of the spaghetti. Too cool. Hope you have a great weekend! xx

  40. #
    40
    Amy (Savory Moments) — March 31, 2012 @ 12:05 am

    This is so pretty, fresh, and inviting – perfect for spring!

  41. #
    41
    Simply Life — March 31, 2012 @ 2:57 pm

    oh this is such a beautiful dish! love all the fresh flavors!

  42. #
    42
    Teresa, foodonfifth.com — April 1, 2012 @ 12:54 pm

    This recipe is right up my alley as it is easy and healthy and beautiful to look at. Thanks for this perfect Spring recipe.

  43. #
    43
    Peggy — April 1, 2012 @ 2:40 pm

    Primavera is definitely perfect for spring! The possibilities of veggies to use is endless and makes for a great meal any time! This looks great Georgia =)

  44. #
    44
    Yudith @ Blissfully Delicious — April 1, 2012 @ 6:56 pm

    This is definitely a perfect pasta dish for spring/summer.

  45. #
    45
    Eva kitcheninspirations.wordpress.com — April 1, 2012 @ 8:52 pm

    What a gorgeous and fresh looking dish and the photo is beautiful!

  46. #
    46
    Bianca @ Confessions of a Chocoholic — April 1, 2012 @ 8:54 pm

    I love the idea of using roasted vegetables in pasta primavera! So pretty too.

  47. #
    47

    What a luminous spring dish Georgia ~ full of goodness and delight. By the way, just spotted your Mediterranean Bites over at Jen’s Three Little Piglets… absolutely fantastic!

  48. #
    48
    Baking Serendipity — April 1, 2012 @ 11:58 pm

    It’s definitely springtime in Phoenix too! This pasta is the perfect dish for the warmer weather :)

  49. #
    49
    Sawsan — April 2, 2012 @ 7:45 pm

    I love how easy, colorful and healthy this is
    Spring and summer are my favorite seasons because of all the colorful vegetables

  50. #
    50
    Stephanie — April 2, 2012 @ 10:05 pm

    I absolutely love trying new pasta dishes, and this one looks just perfect for this beautiful weather! Can’t wait to try it!

Leave a Comment





Current day month ye@r *