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    Home » Pasta

    Pasta Primavera

    Mar 19, 2006 · Modified: Dec 27, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 1 Comment

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    Pasta Primavera - Andrea Meyers

    All the prep work on my summer garden has me fixated on vegetable dishes. As I scooped more seeds from bell peppers and eggplant today, my mind drifted towards a pasta primavera for dinner. I love this dish in the summertime with fresh peppers and eggplant. You can adapt the dish based on whatever fresh vegetables you have on hand.

    [Updated August 12, 2011.]

    Pasta Primavera - Andrea Meyers
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    Pasta Primavera

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: eggplant, gluten free, pasta, peppers, summer, tomatoes, vegan, vegetarian, zucchini
    Servings: 6 servings
    Calories: 564kcal
    Author: Andrea Meyers

    Equipment

    • 6 quart pot
    • 8-quart pot

    Ingredients

    • 1 pound eggplant, cut into ½ inch chunks
    • 1 red bell pepper (cut into ½ inch chunks)
    • 1 yellow bell pepper (cut into ½ inch chunks)
    • 1 orange or green bell pepper (cut into ½ inch chunks)
    • 1 medium onion (diced)
    • 4 cloves garlic (minced)
    • 4 tablespoons extra virgin olive oil
    • 1 medium zucchini (sliced into rounds)
    • 28 ounces canned diced tomatoes
    • ½ teaspoon sea salt
    • ⅛ teaspoon fresh black pepper
    • 1 teaspoon oregano leaves
    • 6 basil leaves (torn (or 1 teaspoon dried basil))
    • 16 ounces gluten-free or regular pasta (castellane, rotini, penne, rigatoni, or other similar shape)
    • Parmigiano-Reggiano cheese (grated, or vegan option)
    US Customary - Metric

    Preparation

    • Prepare the pasta in the 8-quart pot.
    • In the 6 quart pot, saute the onion in olive oil until the onion glistens. Add the garlic and saute until garlic starts turning golden.
    • Add the eggplant. Saute about 8 minutes, until it starts browning. Add the bell peppers and saute until the peppers are just hot.
    • Stir in the zucchini, tomatoes, salt, pepper, oregano, and basil. Bring to a boil. Reduce heat to medium and simmer until the vegetables are fork tender. Don’t overcook or the vegetables will be mushy.
    • Drain the cooked pasta and put it back in the 8 quart pot. Add the vegetables to the pasta and stir. Let it sit for about 5 minutes or so, until the pasta absorbs some of the juices.
    • Serve with fresh grated Parmesan.

    Nutrition

    Calories: 564kcal | Carbohydrates: 108g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 668mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1540IU | Vitamin C: 109mg | Calcium: 68mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Summer Pasta Dishes

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    San Marzano Sauce with Peppers
    Spinach and Basil Lasagna - Andrea Meyers
    Spinach and Basil Lasagna
    « Irish Soda Bread
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    Reader Interactions

    Comments

    1. kstar says

      March 20, 2006 at 6:51 pm

      Looks good… Yum.

      Reply

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