Pasta Primavera



  • 2 cups farfalle (bowtie) pasta
  • 1-1/2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 3/4 cup broccoli florets, chopped
  • 1/2 cup zucchini, sliced thin
  • 3/4 cup carrots, sliced thin
  • 1/2 cup green beans
  • 1/4 cup peas
  • 2 cups ripe tomatoes, chopped
  • 2 tsp. parsley
  • 1 Tbsp. fresh basil, chopped
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1/4 cup reduced-fat Parmesan cheese, grated
  • Salt, black pepper, and red pepper flakes to taste


In a large pot, bring a quart of water to a rolling boil and add a few small drops of olive oil into the water (to keep the pasta from sticking). Add pasta and cook for about 8 to 10 minutes, or until al dente. Meanwhile, heat remaining oil in a large skillet; add in the garlic and let it cook for no longer than 1 minute. Add broccoli, zucchini, carrots, green beans, and peas, stirring often, allowing them to become tender but crispy (about 3 minutes). Add tomatoes, parsley, basil, thyme, and oregano. Simmer for 2 minutes, until tomatoes become tender but still somewhat firm. When pasta is ready, drain in a colander and set aside in a large bowl. Add sauce to pasta and sprinkle with Parmesan (adding salt, black pepper, and red pepper flakes to taste). Toss and serve immediately.

Makes 6 servings.

Pasta Primavera

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