Spaghetti Primavera

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Spaghetti Primavera: delicious pasta dish chocked full of vegetables.


  • 1 16 oz box Hodgson Mill Whole Wheat Spaghetti
  • 1 Tbsp olive oil, or vegetable oil
  • 2 cups zucchini, thinly sliced
  • 1 cup red bell pepper, cut into julienne strips
  • 1 cup bell pepper, green, cut into julienne strips
  • 2 cloves garlic, minced
  • 1/2 cup whipping cream
  • 1/2 cup Parmesan cheese, grated, divided
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Cook spaghetti according to package directions, drain.  Meanwhile, in large skillet, heat oil  and sauté’ zucchini, red and green peppers and garlic until vegetables are just tender.  Stir in cream, then add  ¼ cup parmesan cheese and seasonings until evenly blended.  Heat through until slightly thickened, being careful not to boil.  Toss hot cooked spaghetti with sautéed vegetable mixture.  Serve sprinkled with remaining parmesan cheese. 

6-8 servings Print this Recipe

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