In spring you might make it with asparagus and peas, later in the summer with tomatoes and zucchini. Sometimes it uses a cream sauce, sometimes a marinara sauce, and sometimes, just with some olive oil and shaved Parmesan. The following recipe is how my mother likes to prepare Pasta Primavera, with whatever vegetables we have on hand and a little marinara sauce. It takes only 30 minutes to prepare, start to finish. Easy! Updated from the recipe archive. First posted 2006. Once the water is boiling, add the pasta to the water. The pasta should take about 10 minutes to cook (check the package). Cook uncovered at a vigorous boil. You’ll cook the vegetables while the pasta is cooking so they get done about the same time. Sprinkle with vegetables with a little salt while cooking. Add the garlic and cook another 30 seconds. Turn off the heat, but let pan stay on the burner. Stir the sauce into the vegetables. Stir in the Italian seasoning and pepper. (If you are using prepared spaghetti or marinara sauce that is already well seasoned, you may not need as much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.) Add salt to taste. Gently mix in the cherry tomatoes and thinly sliced basil. Serve with some freshly grated Parmesan, if you like.
