Simple Pasta Primavera

Some of the first dishes I learned to cook with any amount of efficiency were simple stir frys (or is it stir fries? Whatever). I still stir fry a lot, and this pasta primavera is a sort of a reflection of that habit. While it’s not exactly a stir fry in the traditional sense (ie. not in a wok, and doesn’t involve as much stirring), it’s similar. A primavera is an Italian pasta dish that focuses on fresh vegetables and aromatic herbs. I used fresh thyme for this one, which is fairly predictable, seeming as a I put fresh thyme in nearly everything. Note to self: grow thyme this spring.

I like this dish, because it’s tasty and simple. And because noodles are one of my big comfort foods. The photo looks a little blah (I probably should have used red bell peppers for some more colour), but the flavours are good!

Whole wheat spaghetti, cooked, enough for 1 or 2
1 tablespoon extra-virgin olive oil
1 shallot, sliced (or 1/4 cup diced onion)
1 or 2 cloves garlic, minced
1/3 cup green, yellow, and/or red bell pepper, diced
1 medium-sized potato, peeled and diced (I used a Yukon Gold)
1/2 tomato, diced
Sea salt and freshly ground black pepper, to taste
1 tablespoon fresh thyme, minced (alternatively use 1 teaspoon dried thyme)
2 tablespoons white wine
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, to taste (optional)


1. Cook the pasta according to the package instructions. Drain and set cooked pasta aside.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add the shallots and garlic, sauté for 3 or 4 minutes, stirring often.
3. Add the bell peppers and potato, cover skillet with a lid and cook for about 6 to 8 minutes. Lift the lid to stir every minute or so.
4. Add the tomato, a good pinch of salt and pepper, fresh thyme, white wine, and a tablespoon of water. Cover again and let cook for another minute or so, until the diced potatoes are fork tender and cooked through.
5. Add the lemon juice and season to taste with more salt and pepper, if needed. Toss in the pasta and optional parsley and mix well before serving. Garnish with a little more fresh parsley.
Serves: 1 or 2.


0 Responses to “Simple Pasta Primavera”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

Follow blog and Hot Beans updates on Twitter!

All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

%d bloggers like this: