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From Our Kitchen: Pasta Primavera with Marinara Sauce

From Our Kitchen

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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 Serves: 6 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.

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