Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Friday, April 05, 2013

Garden Pasta Primavera

We had the first strawberry from our garden this morning. We only had one, but it was sweet and delicious and made me ready for summer. So I thought I'd make a summery dinner - and thankfully, I had some bell pepper pieces in the refrigerator from a garnish I made for Easter. And we had garden carrots and peas. Together with a jar of tomato sauce and some pasta, we had all that we needed for some Garden Pasta Primavera!

Garden Pasta Primavera


  • 3 bell peppers, chopped
  • 1 onion, chopped
  • 1/2 pound carrots, chopped
  • 1 pound peas or pea pods
  • 1 tablespoon vegetable oil
  • 1 pint tomato sauce
  • 1 teaspoon (more or less, to taste)
  • 2/3 cup good red wine
  • 2 tablespoons fresh herbs (I love basil, but oregano, thyme or any combination is also tasty), finely chopped
  • 1 pound pasta


Chop the vegetables.

Make sure your vegetables are all cut to approximately the same size.  I used what we had from the garden and in the refrigerator - you could also use corn, broccoli, asparagus or whatever vegetables you have on hand.

Add the oil to a large saucepan and heat over medium heat.  Add the peppers and onions, and saute until the onions are just softened.  Add the remaining vegetables.  {if you are using a more delicate vegetable such as broccoli, do not add until near the end - otherwise it will lose its vibrant color and have a mushy texture}

Saute for 5 - 10 minutes, until the vegetables are softening.  Add the tomato sauce, cayenne pepper and the red wine.  {In general, you don't want to use a wine in your sauce that you don't want to drink!}

Simmer until the flavors have blended, about another 10 minutes.

While the sauce is simmering, prepare your pasta as directed.  {I have always liked farfalle - bowties - with a Primavera sauce.  I think it picks up the sauce very well.  And it looks good!  You can use whatever pasta is your favorite.}   Drain, and put pasta in a large serving bowl.

Add the fresh herbs at the end and simmer another 2 minutes.

Pour the sauce over the drained pasta and serve hot.

This is a culinary walk through the summer garden - a delightful dinner!

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1 comment:

  1. Susan,

    This looks delicious. I could eat it without the pasta and it would be good. Love your fresh veggies.

    Have a great weekend,