Vegetable Pasta Primavera
- 8 ounces whole wheat fusilli pasta
- ½ cup olive oil, divided
- 2 cloves garlic, crushed
- 1 pound mixed yellow and green zucchini, trimmed and sliced into ¼-inch-thick coins
- 1 large heirloom tomato, diced
- ¼ cup pitted greek olives, chopped
- salt and ground black pepper to taste
- ¼ cup fresh goat cheese crumbles
- ½ cup sliced fresh basil
- 2 tablespoons grated Parmesan cheese, or to taste
- Bring a large pot of salted water to a boil. Cook fusilli in boiling water until al dente, about 9 minutes; drain, reserving 1 cup of the water.
- While the pasta boils, heat ¼ cup olive oil in a large sauté pan over medium heat. Sauté garlic in oil until golden brown, about 1 minute; remove garlic cloves to a plate.
- Carefully arrange about half the zucchini rounds into the pan to cover the bottom entirely in a single layer; season with salt and pepper and cook until golden brown, 5 to 7 minutes per side. Remove zucchini with a slotted spoon and to a plate lined with paper towel. Repeat cooking with remaining zucchini.
- Return zucchini and garlic to the pan; add pasta and stir gently. Stir diced tomato and olives with the past mixture. Keep mixture moist by adding a few tablespoons of the reserved water as needed; you don’t want dry pasta! Season dish with salt and pepper.
- Divide pasta mixture between four shallow bowls. Drizzle remaining olive oil over the portoins and garnish with crumbled goat cheese, basil, and Parmesan cheese to serve.
This dish works wonderfully with store-bought produce, but garden-grown tomatoes and zucchini will elevate it to new heights of flavor. This can be made with brown rice pasta, too, but boil for just 4 to 5 minutes or risk the noodles becoming too gluey.
What others are saying
Jenny J says:
I added grilled chicken to this pasta! It's the best and closest thing I can get my husband to eat that has some veggies in it. I love making this for casual gathering at the house, it's always a hit.
Sarah Gray says:
I tried this recipe with brown rice pasta (gluten free). It's a great tasting pasta, wonderful flavor. I used crumbled feta cheese instead of goat cheese, I think it went better with the greek olives. So good!
Sheila Long says:
Picked up tomatoes and zucchini from my local famers market to make this dish. Life changing! This recipe is perfect for Spring.
Greg Jones says:
I made this pasta salad for a BBQ my wife and I hosted. It was really easy to make, which I love. We had a few people there who are vegetarian, but even the people that eat meat enjoyed it. It was a win for everybody!
Jen the Mighty says:
Who doesn't love a pasta primavera? This one is easy to make and very versatile.