Pasta Primavera


Prep time: 10 minutes | Cook time: 10 minutes | Serves: 2-4

Est. calories per serving: 244-488 (without heavy cream or protein)

  • 1/2pkg Kaslo Sourdough Spaghetti or Linguine
  • 1c. Broccoli
  • 1c. Green zucchini
  • 1c. Yellow zucchini
  • 1c. Bell Peppers, assorted colors
  • 1/2c. Cherry tomatoes
  • 1/3c. Peas
  • 1/3c. Red onion
  • 2 Cloves Garlic
  • 3tbsp. Butter/Oil
  • Juice of one Lemon
  • 1/2c. Grated Parmesan


  • Fresh herbs, such as parsley, tarragon, oregano or dill, Black Pepper


  • 1/4c. Heavy cream
  • Grilled Salmon or Chicken


  1. Bring a medium-sized pot of water to Boil.  Cook pasta according to package instructions, about 6-8 minutes for the perfect al dente bite. Strain, return pot (without rinsing), cover, and set aside.
  2. Wash garden vegetables well. Chop and slice vegetables into bite-sized pieces as preferred. In a large saucepan melt 1tbsp. butter over medium heat. Add broccoli along with 1/4c. of water and sauté over medium-low heat.  Cover, and stir occasionally until just tender enough to press a fork through (about 3 minutes). Add peppers, squash, peas, and onions to the pan and cook 3 more minutes.
  3. Crush garlic and add to the pan, along with the cherry tomatoes. Sauté 2 minutes more, add cooked spaghetti, the remaining butter, juice of the lemon, and the parmesan cheese. (If using cream in your dish, add now as well.)
  4. Heat pasta through, and serve immediately.  Pair with your favorite white wine featuring floral-notes, such as a Riesling or Chenin Blanc. Follow your meal with a simple late-summer dessert such as grilled peaches drizzled with honey and ricotta.