Pasta Primavera Recipe

Customize With Your Own Special Veggie Combo

Pasta Primavera Recipe

I'm usually a fan of the creamy, cheesy pasta dishes, so I've never been much of a fan of Pasta Primavera, and even the ones I've tried usually have contained cream or some type of sauce in with all the veggies. This one, with a bit of cooking water to keep it moist and a bit of cheese, is different. The veggies, blanched lightly in the pasta cooking water, are fresh and bright, leaving you feeling that you are eating something healthy and not a heavy pasta dish. With all the fresh veggies coming out at the farmer's markets in the coming months, you'll have no problem swapping around veggies to what you really enjoy. I didn't have any goat cheese (or "boursin"), and truth be told, nobody in my family really likes it all that much so I subbed what I had on hand-a good sprinkle of mozzarella.


12 oz fusilli or other corkscrew pasta
1/2 pound sugar snap peas, or broccoli florets
2 carrots, julienned
1 yellow bell pepper, cut into thin strips
2 Tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 tsp red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated Parmesan cheese
4 oz goat cheese, crumbled

  Add the pasta to a large pot of salted boiling water and cook according to package directions. About two minutes before the pasta is finished, add the peas, carrots, and peppers.

  Ladle out about 1/2 cup of the cooking water and set aside before you drain the pasta and veggies, then return them to the empty pot and set aside.

  Meanwhile, cook the garlic in a medium saucepan with some oil, stirring, until lightly browned. Stir in the hot pepper flakes and tomatoes, continuing to cook and stir until the tomatoes just begin to wilt. Pour in 1/4 cup of the reserved cooking water, then pour the garlic mixture over the veggies and pasta that you cooked previously. Toss well. Gently toss in the chopped mint and Parmesan, then half of the goat cheese until it's all combined.

  Serve in bowls and top with remaining goat cheese.

Makes 4 servings

Adapted From Food Network Magazine

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom