Perfect  Pasta Primavera

This Perfect Pasta Primavera is everything a spring or summer dinner needs. It’s light on calories, big on flavor, and bursting with all the colorful seasonal vegetables.


Dry Pasta | Olive Oil | Onion Garlic | Broccoli | Carrots Bell Peppers | Zucchini Tomatoes | Mushrooms Italian Seasoning | Salt  Pepper | Cornstarch  Chicken Broth | Garnish

Cook pasta according to package instructions,  just to al dente.   When done, reserve 1/2c of the pasta water. Return pasta to pot and drizzle with enough oil to prevent sticking; cover.

Cook onions and stir 2-3 min. or until soft. Add garlic, stir 1 min. Add broccoli and carrots, stir 2-3 min. Add bell pepper and cook another 2 min. Add the squash/zucchini, tomatoes, and mushrooms, stirring 2-3 min or just until all veggies are soft.

Add Italian seasoning, salt, and pepper to the veggie mixture, stirring to combine well. Dissolve cornstarch in broth; when fully dissolved, add to the veggie mixture and bring to a boil until thickened.

Pour veggie mixture over pasta. Gently toss to combine.  Add salt& pepper, to taste. Serve immediately with freshly grated parmesan  and fresh basil.

Don’t forget the  dry rosè.

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