Veggie Pasta Primavera
Prep time
Cook time
Total time
A spring time skillet meal full of fresh veggies, pasta and topped with just enough parmesan cheese. A dish I even picky eaters can try, what you don't like just pick out!
Recipe type: Skillet Dinner
Serves: 4
  • 6 oz of bow tie pasta (or pasta of your choice)
  • 1 cup of broccoli florets
  • 1 cup of asparagus, chopped into 2 inch pieces
  • 1 cup of mushrooms, chopped
  • 1 cup of cherry tomatoes, halved
  • ½ cup of frozen peas
  • 1 cup of spinach
  • ½ medium onion, chopped
  • 2 garlic cloves
  • juice from ½ lemon
  • salt and pepper
  • 2 tbsp of fresh basil, chopped
  • 4 tbsp of olive oil
  • ½ cup of parmesan cheese, more for topping
  1. Cook pasta according to package directions, reserve ½ cup of cooking water, drain and set aside.
  2. While the pasta is cooking heat a large skillet to medium heat. Saute onion, garlic, asparagus and broccoli in 2 tbsp of olive oil for 7-10 minutes. (We covered it a bit during these minutes because I like my broccoli soft!)
  3. Add tomatoes, spinach, frozen peas, and the remaining olive oil and cook for another 5-7 minutes.
  4. Add the pasta and stir to combine. Remove skillet from heat. Add the ½ cup of reserved cooking water, lemon juice, fresh basil and parmesan cheese. Season with salt and pepper and stir to combine. Top with a little more fresh parmesan cheese.
Recipe by Momma's Meals at