I love vegetables, I love pasta, so I’m a fan of Pasta Primavera! It’s a great way again to utilize extra veggies in your cabinet while giving you the carbs you crave. The great thing about this is that it can be served cold and still be good! But I do prefer fresh from the pot and skillet after a long day out or even simply to enjoy on a weekend afternoon.

Simply recipes created an easy pasta primavera recipe. I hope you make it at home and enjoy! Be sure to tell us what spin you put on your dish. At less than $6 per serving, you’re filling up with the vitamins you need and the filling you crave!

What you’ll need:

Fusilli pasta

Olive oil

Carrot

Red Onion

Zucchini

Egg Plant

Bell Pepper

Garlic

Spaghetti or Marinara Sauce (optional)

Italian Seasoning

Cherry Tomatoes

Salt & Pepper

Basil Leaves

Grated Parmesan or leftover Mozzarella (optional)

Stretch Tip – You can use whatever vegetables you enjoy that are in season.  I personally will make this with spinach & broccoli in lieu of eggplant and I only use marinara or spaghetti sauce if I have some leftover.  I enjoy the taste of vegetables and the olive oil with salt/pepper.  Feel free to play with your own favorite in season vegetables.

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Photo & Recipe by Simply Recipes