Pasta Primavera

in , , by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 14, 2021

 This was ah-mazing.  So good and so easy...

The original recipe came from TheVegLife, but I made substitutions since hubby isn't a fan of zucchini and summer squash.  I used a large onion, a yellow pepper, matchstick carrots and mushrooms.  Next time I may add water chestnuts. I know, I know, its not Asian, but it would give it a nice crunch.  Another alternative would be to roast the veggies in a 450 degree oven and then proceed with recipe.  Grilled chicken would be a great option, too.


  • 1 tbsp Oil
  • 1/2 Red Onion sliced
  • 1 large Yellow Pepper cut into 1 inch pieces
  • 1 large Red Pepper cut into 1 inch pieces
  • 1 large Zucchini cut into small wedges
  • 1 lb Penne Pasta cooked to package instructions, RESERVE 1 CUP OF PASTA WATER AFTER COOKING
  • 1/2 c Parmesan or vegan alternative
  • 1 tbsp Better Than Bouillon Seasoned Vegetable Base
  • 1 c Reserved Pasta Water
  • 2 tsp Italian Seasoning
  • Parsley for garnish
  • Lemon Wedges
  • Additional Parmesan or vegan alternative
  1. In a large skillet, add oil and sliced red onions. Saute for a few minutes.
  2. Add sliced red and yellow bell pepper.
  3. For the cut zucchini, you can opt to give them a quick pre-cook in the microwave if you prefer them a bit more tender. Then add to the vegetables in the skillet. Saute until desired doneness.
  4. Prepare penne pasta to package instructions, reserving 1 cup of the pasta water.
  5. Add the cooked and drained pasta to the vegetables.
  6. Whisk together the reserved pasta water, Better Than Bouillon Seasoned Vegetable Base and seasoning. Add this mixture to the vegetables.
  7. Add the parmesan (or vegan alternative) and stir well to combine. This will form the sauce.
  8. Garnish with fresh parsley, lemon wedges and a bit more of the parmesan, if desired.
  9. Enjoy!

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