Pasta Primavera

Print this recipe

Use whichever vegetables are in season, try to introduce a variety of colors, they will provide a range of nutrients and the finished dish will look beautiful.


  • 1 pound whole wheat pasta, cooked
  • 4 tablespoons olive oil
  • 1 thinly sliced medium onion
  • 2-3 garlic cloves, minced
  • 2 T assorted chopped fresh herbs or 1 T Italian seasoning (red pepper flakes optional)
  • 4 cups greens cut into bite-size pieces
  • 2-3 cups other vegetables (shredded carrots, broccoli, asparagus, cherry tomatoes, red peppers, zucchini, mushrooms, peas, etc.)
  • Salt and pepper
  • 1/2 cup grated Parmesan cheese


  1. Heat 2 T oil in a large skillet over medium heat.
  2. Add onion until golden, add garlic and cook for 1-2 minutes.
  3. Add all vegetables and ¼ cup water (if using dried herbs, add now). Simmer 4-5 minutes, or until vegetables are tender.
  4. Add pasta (and fresh herbs) and mix – add 2 T oil and a little water if needed.
  5. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.