One of the best things about preparing Italian meals is the accessibility of ingredients. Even if you don’t have an abundance of tomatoes or squash from a garden, all of the ingredients in this dish are quick and easy to find — most are probably already in your fridge waiting to be used!
Check out our Chefs making Pasta Primavera with Marinara — a simple, veggie-packed dinner your whole family will love. Get the recipe below.
Pasta Primavera with Marinara
Prep Time: 10 minutes
Total Time: 30 minutes
2 tablespoons vegetable oil
1 small carrot
1 small yellow squash
1 small onion
½ medium tomato
1 clove garlic
1 ¼ cups marinara sauce
¼ cup green peas
1/8 teaspoon pepper
12 ounces farfalle pasta
Grated Parmesan cheese for serving
Step 1: Chop onion, carrot and tomato, mince garlic, and julienne squash.
Step 2: Cook pasta according to directions on packaging. Drain and set aside.
Step 3: In a large skillet, heat oil over low to medium heat.
Step 4: Add onions and garlic; sauté 2 minutes.
Step 5: Add carrots; sauté 5 minutes.
Step 6: Add squash and tomatoes; sauté 2 minutes.
Step 7: Add marinara sauce and peas. Heat through, 3-5 minutes.
Step 8: Add pasta and toss all to combine.
Step 9: Serve with grated Parmesan.
* Marinara sauce options:
Buy: Use your favorite store-bought brand — look for sauces made with olive oil, with lower sodium, and without added sugars or saturated fats.
- Try making sauce partially from scratch using canned crushed tomatoes (see a recipe below).
- Go for fresh: your family will taste the from-scratch difference. Use your garden’s abundant harvest or purchase some locally grown tomatoes.
House-Made Marinara Sauce
Yields: 3 cups
Prep Time 10 min
Total Time: 1 hour 40 min
½ teaspoon olive oil
½ medium onion
3 peeled garlic cloves
½ teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon salt
1 (28-oz.) can crushed tomatoes
1 (8-oz.) can tomato sauce
1 tablespoon brown sugar
¾ cup water
3 tablespoons tomato paste
1/8 teaspoon red wine vinegar
4 fresh basil leaves
Step 1: Dice onions, mince garlic, and chop basil.
Step 2: Heat oil in a rondeau pan or stock pot over medium heat.
Step 3: Add onions and sauté for 2-3 minutes.
Step 4: Add garlic, dried herbs, and salt. Slowly sauté until onions are translucent.
Step 5: Add crushed tomatoes, tomato sauce, and brown sugar. Stir well.
Step 6: Cook for 1 hour over medium-low heat (or in 350°F oven). Stir occasionally.
Step 7: Add water, tomato paste, and red wine vinegar and cook for 30 minutes.
Step 8: Remove from heat and stir in fresh basil.
Step 9: Properly cool and store until ready to serve.