Pasta Primavera

Evening folks! Just had a delicious dinner with some close friends. I made a few pans of enchiladas; 2 beef and one bean. They were a hit. Just a few leftover for lunches or another dinner this week.


I also made this veggie pasta for lunches this week. It turned out pretty good 😉 There are lots of ways to make pasta primavera. Here is how I made it with the ingredients I already had in my fridge and pantry.


3 carrots, chopped
4 yellow squash, slices
1 cup green beans, chopped
1 onion, chopped
3 garlic cloves, minced
1/2-1 pound cooked pasta – I had about 1/2 pound leftover linguine from my clam and pasta dinner the other night.
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry white wine
2 cups if your favorite tomato sauce (jarred or homemade)
1/2 teaspoon salt
1/2 teaspoon pepper


Cook your pasta according to package.

Heat oil in a Dutch oven over medium heat. Add the carrots and onion;  saute about 5 minutes. Add in the garlic, squash, and green beans. Cook another 5 minutes. Add your tomato sauce. Stir. Add 1/4 cup cheese, wine, salt, and pepper. Add pasta. Toss well. Top with remaining cheese.




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