Boistfort Valley Farm
Community Supported Recipe Box

Mike's Easy Pasta Primavera


  • Two cloves garlic, minced
  • Two to three zucchini/Summer squash, quartered and sliced
  • A handful of Roma beans, ends trimmed, snapped into bite sized pieces
  • 1/3 cup fresh herb of your choice (cinnamon basil, basil, Summer savory) minced
  • Olive oil
  • 2/3 lb dried pasta
  • Freshly grated parmesan
  • A splash of heavy cream
  • Salt and pepper to taste


dish: main
season: summer, fall

Sauté garlic, squash and beans with olive oil until crisp tender. Add minced herb a few minutes after starting to cook the vegetables.

Add salt and a splash of olive oil to a large pot of water. Bring to a boil, add pasta and cook until al dente (approximately 10 minutes). Be careful not to overcook, as pasta will fall apart when combined with the vegetables. Drain.

Return pasta to large pot. Add cream, vegetables, parmesan, and salt and pepper to taste. Stir gently until combined.

written from memory and adapted without permission by Heidi