June 13, 2010

Primavera Verde

Posted in Food, Health, Recipes tagged , , , at 7:39 am by Liliana

Primavera Verde

Primavera Verde

This colorful pasta dish is an excellent way to add a variety of delicious and nutritious summer vegetables to your diet.

The ingredients you use are limited only by your imagination.

This dish also gives you an opportunity to use whatever is in in your refrigerator.

Prep and Cook Time: 50 minutes


  • 1 medium onion, quartered and sliced thin
  • 1 small red bell pepper, cut in 1 inch strips
  • 1 medium carrot, cut in very thin sticks 1-1/2 inches long
  • 1 bunch thin asparagus, cut 1-1/2 inches long, discard bottom fourth
  • 1-1/2 cup zucchini or summer yellow squash, cut in thin 1 inch strips
  • 6 medium cloves garlic, chopped
  • 1 15 oz can diced tomatoes, with juice
  • 1 TBS + 1/4 cup vegetable broth
  • 1 cup fresh basil, chopped
  • 3 TBS fresh sage, minced
  • 1 cup fresh parsley, minced
  • 3 TBS fresh oregano, minced
  • salt and black pepper to taste
  • 4 oz whole grain linguine pasta
  • 4 oz Chevre goat cheese (optional)


  1. Bring salted water to a boil for pasta.
  2. Chop onion and garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
  3. Chop remaining vegetables.
  4. Heat 1 TBS broth in medium stainless steel skillet. Sauté onion in broth over medium heat, stirring frequently for 3 minutes. Add vegetables in order given, waiting about 1 minute between each.
  5. Add tomatoes and broth and simmer for another couple minutes, until vegetables are barely tender, about 10 minutes. If needed, you can add a touch more liquid to keep moist. Add minced herbs. Season with salt and pepper.
  6. While vegetables are simmering, cook pasta according to package instructions and strain through colander.
  7. Toss pasta with vegetable mixture and top with goat cheese if desired.

Enjoy the bounty of summer!

Source: George Mateljan