Every time I make pasta primavera (which is infrequently), it is never exactly the same but it always comes out as a fresh, light pasta dish that leaves me wanting more. Only olive oil, vinegar, and lemon juice make up the “sauce” leaving the vegetables to be the stars of the dish. And it’s great because any veggie will do!
(Pippin likes them all but especially tomato!)
Usually, I go for just veggies. But this time, I added some veggie sausage that I picked up from Costco and it was a nice touch. (But oops, it wasn’t gluten free, silly me. Tummy seems to be handling it ok though.)
12 oz pasta (I used super yellowy quinoa elbows but grew up with bowties)
2 Tbls olive oil
2 large carrots, thinly sliced
1/2 sweet onion, diced
3 cloves garlic, minced
4 veggie sausage links, halved lengthwise then thinly sliced
1 zucchini, halved lengthwise then thinly sliced
1 summer squash, halved lengthwise then thinly sliced
1 pint cherry tomatoes, halved
2 Tbls lemon juice
3 Tbls balsamic vinegar
1 Tbls dried Italian seasoning
1 tsp fresh ground pepper
1/2 tsp kosher salt
Basil chiffonade for garnish
Prepare pasta per package instructions.
Meanwhile, in a large skillet, sauté onion and carrots in olive oil until starting to soften. Stir in sausage and garlic, cook until sausage starts to brown and garlic is fragrant. Add squash and zucchini and gently stir. Allow to soften slightly but not get mushy. Stir in remaining ingredients and mix well. Combine with drained pasta.
Normally, I’d add a decent amount of parmesan cheese but alas, that is not detox friendly. But you know what? It didn’t really need it. I just garnished it with some fresh basil.