• Lisa Jarvis

Garden Veggie Primavera


A garden full of veggies equals great summertime eating! This garden veggie primavera is a simple and delicious way to use fresh produce. The sauce is healthy and a breeze to make! I served this on regular pasta for my son and I served it on spiralized zucchini noodles for the rest of us...but all of us got a healthy portion of our veggies tonight! I used zucchini, yellow squash, red bell pepper, mushrooms, tomatoes and fresh basil. You can omit any of that, or add in another veggie that you might have....it'll turn out great!



Here's what you need:


1 T olive oil

2 cloves garlic, minced


1 red bell pepper, chopped, but not really fine


1 zucchini, cut lengthwise, then cut lengthwise again, then sliced into quarter-moon shapes


1 large or 2 small yellow squash, cut the same as the zucchini


8 oz sliced mushrooms


1/2 cup cherry tomatoes halved


1 jar of your favorite marinara sauce


2 T chopped fresh basil


1 T Italian seasoning


Salt and pepper to taste


Your choice of pasta to serve it on, or spiralized zucchini ( I saute it and then drain off the excess water and season it to taste)


Grated parmesan to garnish


Prepare your pasta. In a large skillet, heat the oil. Add the garlic and saute a couple of minutes. Add the red bell pepper and saute a couple of minutes. Add the zucchini, squash and the mushrooms. When they are soft, add the cherry tomatoes. Saute till the tomatoes are slightly blistered. Add the Italian seasoning, and salt and pepper to taste.

Stir in the jar of marinara. Finally add in the fresh basil and turn heat to low to allow the sauce to simmer for a few minutes. Serve on pasta or zucchini noodles, top with parmesan cheese and extra fresh basil if you would like!





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