Pasta Primavera

Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time20minutes
Passive Time
There is no Nutrition Label for this recipe yet.

It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?

This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.

You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.



  • 3 Tbl. olive oil
  • 4 cloves garlic chopped
  • 2 medium shallots chopped
  • 2 medium zucchini, diced
  • 1 medium summer squash diced
  • 4 medium roma tomatoes diced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 2 Tbl. capers drained
  • 3/4 cup vegan sour cream
  • 1/2 cup vegan Parmesan plus more for sprinkling
  • 8 oz. pasta of choice, cooked and drained


  1. In a large saute pan, cook garlic and shallots over medium heat for 2 minutes.
  2. Add Zucchini and Summer Squash and continue cooking for 3-5 minutes until slightly tender, but not overcooked and mushy.
  3. Stir in diced tomatoes and seasonings and continue cooking for an additional 2-3 minutes.
  4. Stir in capers, sour cream and parmesan and cook just until warm and the sour cream and parmesan has melted.
  5. Stir in 8-oz. cooked pasta of choice. Spoon into bowls and top with additional vegan parmesan.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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