Pasta Primavera


If you are looking for a meal to use the plentiful summer produce available, look no further than Pasta Primavera. This is one my family’s favorite summer pasta dishes. It is an incredibly flavorful dish, that puts your summer harvest on full display. The vegetables in this dish are fairly traditional, but feel free to improvise with what you prefer or have an excess of. You can also add meat if you want to. I prefer adding chicken or shrimp, but sausage would be a great addition as well.

Preparing The Meal

Begin by heating a large pot of water on the stove. Generously season the water with salt. You are looking for the water to taste like sea water. When the water is at a boil, cook the pasta according to package directions.

While the pasta is cooking, heat 2 Tablespoons of olive oil in a cast iron skillet over medium-high heat until shimmering. Add the onion and carrot, and saute for 2 minutes. Next add the broccoli, snap peas, and mushrooms and saute for another 2 minutes. Then add the squash and sweet corn and saute 2 to 3 minutes, until the veggies have just begun to soften.  Next add the garlic and tomatoes, and saute 2 minutes more.

When the pasta is almost fully cooked reserve 1/2 Cup of the cooking water. Drain the pasta. Add the drained pasta to the vegetables, and gently toss to fully incorporate everything. Slowly add the reserved cooking water until the pasta has a sauce like consistency, and the noodles are fully cooked. Toss with the remaining olive oil, and season with salt and pepper to taste.

To serve place a portion of the pasta and vegetables in a bowl with a slice of toasted bread. If you desire add grilled chicken or shrimp. Grate fresh Parmesan over the top, and sprinkle with fresh chopped basil. Serve immediately.

Print This Recipe


  • 6 Tablespoons Olive Oil, Divided

  • 1 Pound Dry Spaghetti

  • 1 Small Summer Squash

  • 8 Ounces White Button Mushrooms, Sliced

  • 4 Ounces Fresh Sweet Corn, Cut Off The Cob

  • 1 Large Carrot, Peeled and Cut Into Rounds

  • 1/2 Medium Yellow Onion, Sliced

  • 2 Cloves Garlic, Minced

  • 6 Ounces Snap Peas

  • 6 Ounces Broccoli, Cut Into Small Florets

  • 4 Tablespoons Fresh Basil, Chopped

  • 2 Cloves Garlic, Minced

  • 12 Cherry Tomatoes

  • 1/2 Cup Grated Parmesan

  • 1/2 Cup Reserved Pasta Water

To Serve

  • Garlic Bread

  • Grilled Chicken or Shrimp

Ty KeplerComment