Spaghetti Primavera

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Dietary: Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

Spaghetti Primavera: delicious pasta dish chocked full of vegetables.

Prep: 15 min
Total Time: 25 min
Yield: 6-8 servings


  • 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. Place pasta back in warm pot, cover, set aside.
  • In large skillet, heat oil, sauté zucchini, red peppers, green peppers, and garlic until vegetables are tender.
  • Stir in cream
  • Add ¼ cup parmesan cheese and seasonings stir 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.