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    Home » Pasta Primavera

    April 24, 2022

    Pasta Primavera

    Jump to Recipe
    two plates served with pasta, zucchini, mushrooms, crumbled feta, spinach, walnuts and fresh basil. A small bowl with walnuts on the side
    two plates served with pasta, zucchini, mushrooms, crumbled feta, spinach, walnuts and fresh basil. A small bowl with walnuts on the side

    This pasta primavera is packed with veggies and the perfect spring/summer pasta dish! This recipe is vegetarian, vegan-friendly, and easy to make.

    two plates served with pasta, zucchini, mushrooms, crumbled feta, spinach, walnuts and fresh basil. A small bowl with walnuts on the side

    Why you will love this recipe

    • This pasta primavera is healthy and easy to make.
    • It's vegetarian and vegan-friendly. For a vegan option, remove the feta cheese or replace it with vegan feta. 
    • It's filling and flavourful.
    one plate served with pasta, zucchini, mushrooms, spinach, crumbled feta and walnuts.

    Ingredients for this recipe

    Pasta: You can use your favorite type of pasta.

    Olive oil: Use extra virgin olive oil.

    Garlic: Minced.

    Onion: Chopped.

    Zucchini: Cut into half-moons.

    Mushrooms: We've used chestnut mushrooms, but you can use your favorite type of mushroom.

    Spinach: Use baby spinach leaves.

    Basil: Add fresh basil leaves for extra flavor.

    Feta cheese: Use crumbled feta cheese.

    Walnuts: Add chopped walnuts for extra crunchiness. This ingredient is optional.

    Seasoning: Use salt and black pepper.

    ingredients for primavera pasta

    How to make this recipe

    Cook pasta according to package instructions.

    Heat a large wok or pan over medium to high heat and drizzle olive oil.

    When hot, add the basil, onion, and garlic and saute for 1 minute or until softened.

    Then, add the zucchini and mushrooms, and saute for 3 minutes or until soft. 

    Season with salt and black pepper, add the spinach leaves and cooked pasta. Toss everything to combine.

    Serve with crumbled feta cheese and chopped walnuts on top.

    two plates served with pasta, zucchini, mushrooms, crumbled feta, spinach, walnuts and fresh basil. A small bowl with walnuts on the side

     Tips for making this recipe

    • Prepare all the vegetables ahead: This dish comes out very quickly once you start the stir-frying process. Ensure you prepare all the veggies ahead so they're ready to go when you need to throw them into the wok and prevent them from burning.
    • Cut the veggies into different shapes: Cutting the vegetables into different shapes adds texture to the dish.
    • Don't overcook the veggies: You want your veggies tender but still crispy. Keep an eye on it, and don't let them overcook.
    • Use a large wok to get the best results: It won't be easy to toss all the ingredients together on a small pan. 
    one plate served with pasta, zucchini, mushrooms, spinach, crumbled feta and walnuts.

    More pasta recipes

    • Mushroom Pasta
    • Lentil Bolognese
    • Pesto Pasta
    two plates with pasta, sliced zucchini, walnuts, crumbled feta, mushrooms, spinach and fresh basil. One small bowl with walnuts on the side

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    one plate served with pasta, zucchini, mushrooms, spinach, crumbled feta and walnuts.

    Pasta Primavera

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 2 servings 1x
    • Category: Main
    • Method: Cook
    • Cuisine: American
    • Diet: Vegetarian
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    Description

    This pasta primavera is healthy, vegetarian, easy to make, and perfect for a spring-summer meal!


    Ingredients

    Scale
    • 7 oz pasta (200 g)
    • 1 tbsp olive oil
    • 3 garlic cloves, minced
    • 1 onion, chopped
    • 4 oz zucchini, cut into half-moons (100 g)
    • 4 oz mushrooms, sliced (100 g)
    • ½ tsp salt
    • 1 pinch black pepper
    • 2 oz baby spinach leaves (50 g)
    • 2 basil leaves
    • ¼ cup crumbled feta cheese (40 g)
    • ¼ cup chopped walnuts (30 g)

    Instructions

    1. Cook pasta according to package instructions.
    2. Heat a large wok or pan over medium to high heat and drizzle olive oil.
    3. When hot, add the basil, onion, and garlic and saute for 1 minute or until softened.
    4. Then, add the zucchini and mushrooms, and saute for 3 minutes or until soft.
    5. Season with salt and black pepper, add the spinach leaves and cooked pasta. Toss everything to combine.
    6. Serve with crumbled feta cheese and chopped walnuts on top.

    Notes

    Prepare all the vegetables ahead: This dish comes out very quickly once you start the stir-frying process. Ensure you prepare all the veggies ahead, so they're ready to go when you need to throw them into the wok and prevent them from burning.

    Cut the veggies into different shapes: Cutting the vegetables into different shapes adds texture to the dish.

    Don't overcook the veggies: You want your veggies tender but still crispy. Keep an eye on it, and don't let them overcook.

    Use a large wok to get the best results: It won't be easy to toss all the ingredients together on a small pan.

    Keywords: primavera pasta, vegetarian pasta

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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    Hi, I'm Rita! Welcome to Coco & Camellia! Here you'll find recipes for an 80-20 way of eating. That means 80% healthy meals and 20% for delicious treats! Because life is all about balance and we should always feel happy while eating.

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