Pasta Primavera

Pasta Primavera


Yeah yeah primavera means spring and it’s fall but I was in the mood for a light pasta dish with veggies.  Deal with it.  I grew up on pasta primavera.  My mom loves and I mean loves pine nuts so her dish always included a ton of them.  These days I like them but don’t love them so I opted to leave them out.  For the veggies I used green beans, broccoli, mushrooms, and cherry tomatoes.  I don’t cook with broccoli much but it was nice to enjoy it again.  It was the one vegetable my brother would eat growing up so we ate it almost every night with dinner.  It’s not that I’m tired of it, but on some level I think I’ve had enough of it that I’m not too inspired to cook with it.  The pasta I used was quinoa linguini and I truly love this pasta.  The flavor and texture has completely won me over.  It has a subtle nuttiness to it which compliments every dish, to me anyway.  And of course you need cheese with just about every if not every past a dish so I grated a nice bit of pecorino romano and mixed it in.  I love this cheese!


Waiting for the cheese



  • olive oil
  • green beans, chopped.. I sliced mine on the diagonal
  • broccoli, chopped into small florets
  • mushrooms, sliced
  • onion, chopped
  • cherry tomatoes, quartered
  • quinoa linguini
  • pecorino romano
  • s&p
  • rye bread, sliced
  • olive oil
  • Garlic Gold nuggets
  • cheddar cheese, thinly sliced
  1. Put up a pot of water to boil for the pasta.
  2. In a large saucepan add a few tablespoons of olive oil and heat over medium high heat.  Once hot add the onion.  Cook until slightly translucent, about 5 minutes.
  3. Add the broccoli and green beans.  Season with s&p and continue to cook until they are close to tender crisp.
  4. Meanwhile pasta should be cooking.
  5. Add the mushrooms to the veggies and continue to cook.  Lastly add the tomatoes, I didn’t want mine all mushy so I didn’t add them until right before the pasta mixed in.
  6. Once pasta is cooked, drained, and rinsed add to veggie mixture and heat through.  If needed add a bit more olive oil.  Top with pecorino romano.
  7. Garlic bread: Coat each slice of bread with a thin layer of olive oil.  Top with garlic gold and then cheddar cheese.  Place in the oven for a few minutes until slightly toasted and cheese is melted.

Leave a Reply

Your email address will not be published. Required fields are marked *