Traditionally, pasta primavera is loaded with fresh spring vegetables (the word primavera means “spring”), but using canned vegetables helps you enjoy this Italian specialty on busy weeknights. Feel free to use homemade roasted red peppers or store-bought bottled roasted peppers.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1 medium zucchini, chopped
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 cup green peas
- 1 cup chopped roasted red peppers
- ½ cup tomato sauce
- ½ cup light cream
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ lb. cooked whole wheat spaghetti
- ½ cup shredded Parmesan cheese
- Heat the olive oil in a skillet over medium-high heat. Add the onion. Sauté for 2–3 minutes; then add the zucchini. Sprinkle the basil and oregano over the onion while it is cooking. Sauté until the vegetables are softened, 4–5 minutes, turning the heat down to medium if needed.
- Add the peas and roasted peppers. Cook for 1 minute on medium heat.
- Add the tomato sauce and cream. Cook, stirring, until it begins to bubble and thicken slightly. Stir in the salt and pepper. Reduce heat to low and keep warm.
- Place the pasta in a large bowl and toss with the primavera sauce and Parmesan cheese. Serve hot.