Mom’s Pasta Primavera

Classic Italian pasta primavera with sauteed fresh seasonal vegetables in a marinara sauce.

  • Yield: Serves 4.


4 cups of mixed vegetables, for example:

  • 1 carrot, peeled and cut into 2x1/2-inch strips
  • 1 medium zucchini, sliced into 1/4-inch slices
  • 1/2 small eggplant, sliced into 1/4-inch slices
  • 1/2 red onion, sliced into 1/4-inch slices
  • 1/2 bell pepper, any color, cut into thin strips
  • 3 Tbsp olive oil
  • Salt and pepper
  • 1/2 teaspoon Italian seasoning or herbes de Provence
  • A sprinkling of garlic salt
  • 1/4 cup of spaghetti, marinara, or tomato sauce
  • 1 pint of cherry tomatoes, halved
  • 1/2 pound pasta (use rice pasta for gluten-free version)
  • Grated Parmesan optional


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1 Bring a large pot of salted water to a boil (for your pasta).

2 Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.

3 While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.

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4 Add a 1/4 cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with 1/4 cup of water to thin the sauce. If you are using a prepared spaghetti or marinara sauce, you don't need to add much seasoning, just a 1/2 teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out cooking the vegetables by cooking a minced clove of garlic first, and then adding the vegetables, and then add a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned.

5 Once the pasta is ready - cooked but still a bit firm, or al dente - drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.

Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well.

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  1. Jeremy Henderson

    I’m in the “olive oil and parmesan” camp when it comes to primavera, but those pictures look delicious enough that I might have to swtich sides.

  2. Renee

    Very good idea for dinner tonight! I’m going to use carrots and shallots. Parmesan and basil are definitely good additions!

  3. Ronster

    Years of cooking. Countless cookbooks. Innumerable websites. Too many unfortunate experiments. After all that, the dish that gets the best reviews at my house is this one. Thank you so much for reeling me back in to the concept of freshness and simplicity as the basis for a wonderful meal. I found this recipe after searching for a cleaner, more everyday primavera, and it has quickly become a staple at my house. I vary the vegetables depending on what’s ripe in the garden or appealing at the market, and it’s always just what I want. It’s so simple. And it’s the dish I look forward to preparing for friends.

  4. Anna

    Very good recipe. I used red onion, cabbage, eggplant, carrot and tomatoes! :) I put some in the fridge overnight to eat, and it smelt gross the next day! Hehe. So I just threw it out. :( Keep posting more recipes!

  5. Theresa

    How about varying it a little by making it a white sauce, with white wine, chicken broth and butter? It’s always a hit in my house

  6. Juliet

    I’ve just been browsing your beautifully photographed recipes, and this one caught my eye. I would like to reply to Anna’s comment. Your version probably didn’t smell very good because of the cabbage. Perhaps that was not a good choice of vegetable. But it probably would have tasted just fine! (I hate to see food wasted…)

  7. joyee

    I’m using this recipe for a project at school and when I served it to one of my class mates she loved it!!! She wanted the recipe sooooo bad!!!
    XD XD XD!!!

  8. Noga

    I tried it for dinner last night for my father-in-law and he LOVED it
    thanks for the recipe

  9. Courtney Mitchell

    I made this tonight – so simple, and so tasty! I used baby portabella mushrooms, red onions, red peppers and broccoli. Thanks so much for a terrific, fresh recipe.

  10. Priya

    Hi Elise,
    I tried this recipe today and it came out very good. Very simple yet tasty recipe. I made these changes, added some fresh garlic to the pan as you suggested and threw in a handful of baby spinach along with Veggies. I skipped cheese and it still tasted yumm!

    Thank you for another great recipe :-)