Primavera Verde Recipe

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Primavera Verde

shelly brown


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Can't wait to try it!!

★★★★★ 1 vote


1 medium
onion, quartered and sliced thing
1 small
red bell pepper, cut into 1 inch slices
1 medium
carrot, julienned
1 bunch
thin asparagus, cut into 1 1/2 inches long, discard bottom 1/4
1 1/2 c
zucchini/yellow summer squash (i would use a cup of each cuz i love 'em both!) cut in thin 1 inch strips (or julienned)
6 med. clove
garlic, chopped
1 can(s)
(15 oz) diced tomatoes with juice
1 Tbsp
plus 1/4 cup vegetable broth
1 c
fresh basil, chopped
3 Tbsp
fresh sage, minced
1 c
fresh parsley, minced
3 Tbsp
fresh oregano, minced
salt & pepper, to taste
4 oz
whole wheat linguini (i'll just use whatever pasta i have until i decide if i like the recipe!)
4 oz
chevre goat cheese (optional)


1Cook the pasta according to package instructions.
2While pasta is cooking,chop onion and garlic. Let them sit for 5 minutes before cooking. (It is suppose to bring out "healthier properties." IDK what that means, but the original recipe says that.)
3Chop rest of vegies.
4Heat 1 Tbsp. of vegetable broth in a skillet. Over medium heat, saute onion in the broth, stirring frequently for 3 minutes. Add the vegies in the order given above, waiting about 1 minute between each new ingedient.
5Add 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.
6Drain the pasta when it is done. Toss pasta with vegetable mixture and top with goat cheese if desired.
7Note exactly sure what the extra vegie broth is for, unless it is the extra liquid in step 5.
8For myself, I would eat this as it. If serving to family or friends, I would maybe toss some chicken pieces into the pasta water and boil with the pasta, or something...

About this Recipe

Course/Dish: Vegetables, Pasta Sides
Other Tag: Healthy