By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 3
314 cal · 25 min
Pasta Primavera
Recipe GLPR992c4cfef780d2
A light and vibrant pasta dish loaded with fresh seasonal vegetables, ripe tomatoes, and a touch of garlic. The vegetables are sautéed until tender and tossed with warm pasta and a hint of margarine, then finished with a sprinkle of Parmesan cheese for a simple yet satisfying meal.
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Ingredients
1 cup uncooked pasta
1 tablespoon vegetable oil
2 cups chopped mixed vegetables
1 cup chopped tomatoes
1 tablespoon margarine
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
3 tablespoons grated Parmesan cheese
Directions
Wash your hands thoroughly with soap and water before beginning.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
While the pasta cooks, heat the vegetable oil in a large skillet over medium heat.
Add the mixed vegetables to the hot oil and sauté, stirring frequently, until they become tender and begin to soften, about 5-7 minutes.
Stir in the chopped tomatoes and continue to sauté for an additional 2 minutes, allowing the flavors to blend.
Transfer the cooked pasta to the skillet with the vegetables. Add the margarine and toss everything together until the pasta and vegetables are evenly coated and heated through.
Season the dish with garlic powder and black pepper, stirring well to distribute the seasonings. Divide among serving bowls and top each portion with a tablespoon of Parmesan cheese before serving.
Comments
Pasta Primavera hits the mark on availability and cost: pasta, oil, canned tomatoes, margarine, garlic powder, and black pepper are pantry staples at any Charlotte grocer, and mixed vegetables (frozen or fresh) run $1.50 to $3 depending on your choice. The 25-minute window is honest for boiling pasta and sautéing vegetables, though fresh prep adds a few minutes if you're chopping by hand. The real strength is simplicity and leftovers—this reheats well for lunch, and at roughly $1.75 to $2.25 per serving it's a solid budget weeknight. The caveat is that "mixed vegetables" leaves the dish vague; frozen mixed peas-carrots-corn will taste thin, while fresh spring vegetables or a dedicated farmers market haul elevates it, and parmesan quantity matters more than the recipe likely states to avoid a bland finish.
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