Pasta primavera with sauteed fresh seasonal vegetables in a quick marinara sauce.
Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season.
In spring you might make it with asparagus and peas, later in the summer with tomatoes and zucchini.
Elise Bauer
It takes only 30 minutes to prepare, start to finish.
Updated from the recipe archive.
While the water is heating, prep the vegetables.
Updated from the recipe archive. First posted 2006.Elise Bauer
Once the water is boiling, add the pasta to the water.
The pasta should take about 10 minutes to cook (check the package).
Cook uncovered at a vigorous boil.
Elise Bauer
You’ll cook the vegetables while the pasta is cooking so they get done about the same time.
Heat 2 Tbsp of the olive oil in a large skillet on medium high heat.
Add the carrots and onions.
Elise Bauer
Cook for about 5 minutes, until the onions begin to soften.
Add the zucchini, eggplant, and bell pepper to the pan with the onions and carrots.
Sprinkle with vegetables with a little salt while cooking.
Elise Bauer
Add the garlic and cook another 30 seconds.
Turn off the heat, but let pan stay on the burner.
Stir the sauce into the vegetables.
Elise Bauer
Stir in the Italian seasoning and pepper.
Add salt to taste.
Add more sauce if needed.
Gently mix in the cherry tomatoes and thinly sliced basil.
Serve with some freshly grated Parmesan, if you like.
