More Great Recipes: Grain | Low Fat | Pasta | Vegetable

Perfect Pasta Primavera

User Avatar
Member since 2013

Serves 6 | Prep Time 20 | Cook Time 10


1 pound Whole Wheat Pasta
1 medium sized Yellow Onion (sliced thin)
1 pound Frozen Peas
2 medium Green Zucchini (sliced into discs)
2 Garlic Cloves (chopped fine)
1 Red Pepper (cut into small dice)
Extra Virgin Olive Oil
Mint (Sliced Thin)
Shredded Parmesan to Garnish

Bring a pot of water to the boil, roughly 8 quarts. Add half a cup of salt and add in the pasta. Give it a stir. Lack of stirring will cause the pasta to stick together and to the bottom of the pot. When the pasta is slightly firm to the bite, strain, save some of the liquid, coat with a little olive oil, and set aside.

To cut the green zucchini, slice into half an inch thick, quarter sized pieces.

Have all of your vegetables sliced and diced before beginning.

Heat a large sauté pan with olive oil and sauté the onions until soft. Toss in the garlic and lightly sauté. Add the zucchini and peppers and cook until soft, NOT MUSHY! Add the peas and heat. Toss with the pasta and garnish with mint. Shredded Parmesan also works well here too. Maybe add a few cracks of black pepper as well or even a little chili flake. Serve with some toasted garlic bread and rosemary. Delish.

This is also a dish that can be served cold on a hot day. Although there were complaints (OBVIOUSLY), I think it’s pretty tasty either way. Just allow the pasta to cool down and omit the zucchini. Be sure the peas are thawed too.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter