Pasta Primavera

Pasta Primavera

Cook Time 12 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 427 kcal


  • 3 cloves garlic
  • 1 shallot
  • 3 tbsp olive oil
  • 1 zucchini spiralized
  • 1 carrot spiralized
  • 1 lb linguini pasta
  • ½ tsp red pepper flakes
  • 2 tbsp butter
  • 1 cup pasta water
  • ½ cup freshly grated Parmesan & Romano cheese
  • 1 tbsp Salt plus a pinch
  • Chopped flat parsley and basil for garnish


  • In a large pot of water add 1 tbs. salt and bring to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain but do not rinse.
  • Smash garlic and add pinch salt to release oils. Finely dice the shallot.
  • Spiralize zucchini & carrot using the thin blade to create strands of vegetables similar in size to the pasta.
  • In large skillet, over low heat, sauté garlic and shallot in olive oil about 2 minutes. Increase heat to medium, add carrot on top of onion and garlic, mix and cook for 2 minutes, add zucchini, mix and cook for 1 minute. Add red pepper if desired.
  • Add pasta to the vegetable mixture, add butter and stir. Add pasta water to create a sauce. Cook 1-2 minutes to allow sauce to absorb into the mixture. Add more pasta water for more sauce as desired.
  • Serve Pasta Primavera and finish with cheese. Garnish with chopped basil and parsley.



Recipe by Mary C. Merola
La Cucina de Merola
July 2011



Calories: 427kcalCarbohydrates: 60gProtein: 14gFat: 14gSaturated Fat: 5gCholesterol: 17mgSodium: 1343mgPotassium: 317mgFiber: 3gSugar: 4gVitamin A: 2002IUVitamin C: 7mgCalcium: 120mgIron: 1mg
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