Monday, June 27, 2016

Pasta Primavera

I love pasta dishes of all kinds, but this pasta primavera is one of my favorites!

The fresh vegetables, olive oil, and freshly squeezed lemon juice gives this such a light and wonderful flavor.  

The whole family loves when I make this...yippeeee ;-)

Eating with your eyes first...
just look at the vibrant colors of the red tomatoes, green asparagus, and zucchini.

Although meatless, it is quite filling.

Pasta Primavera

16 ounces (one pound) spaghetti
1/2 cup extra virgin olive oil, separated
1 onion, diced
4 garlic cloves, minced
2 pints cherry (or grape) tomatoes, halved
2 bunches of asparagus, trimmed and cut into thirds
2 zucchini, halved and cut into bite size pieces
1/4 cup chicken (or vegetable) stock
juice of one lemon
salt and pepper to taste
1/4 cup parmesan cheese, finely grated
salt and pepper to taste

Cook spaghetti according to package directions, then drain.
Put 1/4 cup extra virgin olive oil on spaghetti, toss, then set aside.
In a skillet set to medium heat add 1/4 cup oil. 
Add the onion and garlic and saute for 5 minutes or until translucent.
Add the tomatoes and cook for 4 - 5 minutes.
Add the asparagus, zucchini, and stock.
Cover with lid and cook for 8 minutes or until veggies are tender.
Add the pasta, lemon juice, salt, and pepper.
Toss all together.
Serve with freshly grated parmesan cheese on top.


  1. This looks wonderful, I am going to try it!

  2. this looks delicious! The zucchini are coming on in the garden and maybe soon the cherry tomatoes will be ripe. Perfect dish!


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