Vegetable Pasta Primavera

Rated 5.0 based on 5 customer reviews
Vegetable Pasta Primavera
Vegetable Pasta Primavera
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Ingredients

  • 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

Directions

  1. 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.
  2. Heat ¼ cup olive oil in a large sauté pan over medium heat. Sauté garlic in oil until golden brown, about 1 minute; transfer garlic cloves to a plate.
  3. 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 transfer to a plate lined with paper towels. Repeat cooking with remaining zucchini.
  4. Return zucchini and garlic to the pan; add pasta and stir gently. Stir diced tomato and olives into pasta mixture. Keep mixture moist by adding a few tablespoons of the reserved water as needed. Season dish with salt and pepper.
  5. Divide pasta mixture among four shallow bowls. Drizzle remaining olive oil over the portions and garnish with crumbled goat cheese, basil, and Parmesan cheese to serve.
Mealthy tip:

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.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jenny J

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.

Image of Sarah Gray

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!

Image of Sheila Long

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.

Image of Greg Jones

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!

Image of Jen the Mighty

Jen the Mighty says:

Who doesn't love a pasta primavera? This one is easy to make and very versatile.