Healthy Easy Pasta Primavera
  • Alaina Hinkle

Healthy Easy Pasta Primavera

This pasta is the definition of a recipe you turn to when the weather starts getting nice & long into the summer time. It is a classic pasta recipe that was developed in the 70s in New York. Then it quickly took the world by storm, being a very popular dish, that is still loved in spring & summer time to this day! I am so happy that it is still a popular dish, because it uses delicious fresh veggies, herbs & a delicious easy sauce. This recipe is lightened up by using olive oil based sauce instead of a cream sauce. It hits the spot!

One of the things that makes this recipe such a hit, is that it is super adaptable. Use veggies that they have on hand in the store or you have in your refrigerator... just make sure you have garlic & olive oil too-- then your set. So let's get started!

What pasta should you use for this recipe?

Rumor has it that the recipe originated using spaghetti noodles, however I like to use thicker noodles that hold their own with the veggies! Like penne, rotini or in this case Farfalle -- also known as Bow Tie Pasta ( that is my favorite to use!) Use gluten free pasta, whole wheat or lentil-- your choice, make this the pasta for you!

Help Tips When Making Pasta Primavera

  • When cutting the veggies make sure they are all relatively the same size. This way they all cook at the a similar speed when making this pasta

  • Make sure you have extra olive oil, garlic & parmesean so that you can adjust to your liking! I am always an add more garlic kind of girl, so just have extra incase you are on the same page as me :)

  • If you don't have shallots, you can use white onion, However, I highly recommend using shallots. Shallots have a sweeter & milder taste that works well with the garlic & doesn't over power it.


1 pound of farfalle pasta

8 oz baby Bella mushrooms

2 cups chopped zucchini

2 cups chopped yellow squash

1 cup cherry tomatoes ( not sliced, but whole)

1/3 cup olive oil

1/4 cup shallots in strips (about 1/2 of a large bulb)

6 cloves garlic

1 tbsp fresh oregano

1/4 cup fresh basil chopped

1- 1 1/2 tsp salt

1/2 tsp paprika

1/2 tsp pepper

1/4 tsp red pepper flakes (feel free to use 1/2 tsp if you like it hotter!)

1 cup grated parmesan cheese [ more to taste-- we normally to about 1 1/2 cups when all is said and done :) ]


1. In a large pot of water 1/2 tsp of salt then cook pasta according to boxed directions. Once the pasta is cooked, rinse & drain. Set aside until we are ready to add to the vegetables.

2. You are going to get the vegetables started! Slice your shallots into strips as seen below

3. Then cut your zucchini & squash into 1 1/2 inch cubes. Then the baby Bella mushrooms into 1/4 inch thick slices

4. In a 7qt saute pan ( want a big enough pan to be able to stir in the pasta with the veggies) add in 2 tbsp olive oil & turn stove top to medium heat, let heat for 1 minute. Then add in the shallots, 6 garlic cloves minced & let it simmer at medium low for 4 minutes. Then add in the red pepper flakes. Heat for 1 more minute. Keep occasionally stirring so they don't brown too much, but start to get light brown.

5. Then add in chopped zucchini, squash and mushrooms. Mix into the olive oil mixture. Then season with 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp pepper. Let simmer on medium low for 8 minutes, continue to stir occasionally. Then add in the tomatoes & continue to simmer for 3 more minutes.

6. Once veggies have been cooked down and sautéing add in the fresh herbs! The oregano & basil, fold in the herbs. Then season with 1/2 tsp salt, 1/4 tsp pepper and mix throughly. Let cook down for 2 more minutes.

7. Add in the pasta on top, stir until pasta is combined with the olive oil garlic and shallot sauce, along with the veggies. Now it may seem like there isn't much sauce, however olive oil goes a long way, especially the garlic. So just make sure you stir the pasta in well. Then sprinkle in the grated parmesan & fold it in. Then season with anymore salt, pepper, paprika or fresh herbs that you would like! Sometimes I drizzle a little more olive oil on top & one more garlic clove minced-- but that is our preference! Then add as much parmesan as you want of course.

Then enjoy with a nice large salad or French Baguette!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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