pasta primavera

quick, easy, and healthy pasta recipe

Yield: 6 servings
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  • 3 tablespoon(s) extra-virgin olive oil
  • 1 cup(s) red onion sliced
  • 1/4 teaspoon(s) salt
  • 1 bag(s) broccoli florets pre cut
  • 1 head(s) cauliflower chopped
  • 1 tablespoon(s) garlic minced
  • 1 cup(s) sugar snap peas
  • 1 bell peppers red or orange, sliced
  • 1 yellow summer squash sliced
  • 1 box(es) rainbow fusilli pasta
  • 2 scallions minced
  • 3 tablespoon(s) flat-leaf parsley minced
  • 3 tablespoon(s) basil minced
  • 1/4 cup(s) parmesan cheese grated


  1. Bring a large pot of water to a boil. Meanwhile, heat oil in a large skillet. Add onion and salt and saute over medium heat for about 5 minutes. Add broccoli, cauliflower, and half the garlic to the skillet. Stir and cook for about 5 minutes. Add peas, bell pepper, and squash. Cook approximately 5 minutes more, then stir in remaining garlic. Cook another minute and set aside. Once water is boiling, add fusilli and cook about 12 minutes. Drain thoroughly and transfer to a large bowl. Add vegetable saute and toss with tongs to combine. Sprinkle scallions, parsley, basil, and parmesan and toss again. Add additional salt and pepper to taste.
September 2011

This recipe is a personal recipe added by blowney and has not been tested or endorsed by MyRecipes.

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