Pasta Primavera

Ribbons of vegetables combined with thin strands of pasta in a light cheese sauce. How delicious and gourmet does that sound? Well, it's easy to make, too. And the best part of making this recipe was watching Kenya down bite after bite of it.

The idea for this dish came to me after dreaming of a heavenly dish my mother used to make when I was growing up. However, her recipe called for heavy cream. I tried to lighten the sauce in my version (without giving up on flavor) by using some of the starchy water from the pasta along with a little butter and Parmesan cheese. Me and the kids had so much fun at the farmer's market buying all the veggies that go in the dish, but you should feel free to use any vegetables you have on hand. The possibilities are endless. You could even try peas, broccoli or anything that's fresh and in season. The julienned vegetables are so beautiful and thin, even kids who normally turn their noses up at them will only see the gorgeous colors in each bite and have a hard time resisting it.

[amd-recipeseo-recipe:661]

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Pasta Primavera (6 Servings)

Prep Time: 2 mins Cook Time: 10 mins

nut free

Ingredients

  • 2 zucchini
  • 2 Carrots, peeled
  • 6 Asparagus Spears
  • 1 Small Red Bell Pepper, cored
  • 1 Clove garlic, minced
  • 2 Tbsp olive oil
  • 1 Tsp Salt, plus additional for pasta water
  • 1 pound whole wheat pasta
  • 2 Tbsp butter
  • 1/3 Cup parmesan cheese, grated

Preparation

1. Julienne the vegetables with a knife or in a food processor using the shredding blade.
2. Cook pasta according to package directions in salted water.
3. While the pasta cooks, place the olive oil in a sauté pan over medium heat.
4. Sauté the garlic for 1 minute. Add the vegetables and cook for an additional 3-4 minutes. Stir in the salt.
5. Strain the pasta, reserving 1/3 cup of the pasta water. Place the pasta, reserved water, vegetables, butter and Parmesan cheese in a bowl.
6. Toss to combine, and serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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10 comments

  • Kristy

    This is excellent! The whole family loved it! We finished the left overs for lunch today!

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  • Stacy

    Wow, not sure what took me so long to make this. This is so easy to make and so yummy! My 14mo old are two servings for lunch.

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  • Tara

    This is absolutely AMAZING! My 15 month old is very picky about food, right now, and ate this. As a matter of fact...she cleaned her plate. This will be added to our rotation. Thanks so much!

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  • Kiddie Primavera. Make Myself At Home

    [...] Weelicious triumphs again! [...]

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  • Cbm

    Where are you using the 1 tsp salt? Thanks!

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    • Catherine

      Step 4! After sauteeing the veggies!

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  • hmul7520

    Loved the receipe <3 Just made it .. All thanks to you !!

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  • Annette Lopez

    Just made this for my 21 month old daughter and she enjoyed it. Thank you for an easy, quick and yummy recipe.

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  • Suze Meredith

    This looks wonderful (and easily adapted for vegan adults) : )

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  • Sara

    The pasta and veggies came out fine, but the cheese, when added, just clumped, so instead of a delicious cheesy pasta we had a very bland pasta + veggies + giant cheese ball. This was after extremely vigorous efforts to combine all the ingredients. This would be a lot better if a cheese sauce were made on the side, then combined, vs. dumping everything in one pot and trying to get it all the mesh. I'm searching for a simple sauce recipe that I can use to fix this dish as my family wasn't impressed.

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