Recipe Card

Pasta Primavera

This recipe is extremely versatile and we encourage everyone to mix and match the ingredients depending on what they find that is fresh and delicious at their farmer’s markets.


for 2 servings

OliAMO extra virgin olive oil

½ cup

Imported italian pasta (penne or ziti work well)

1 lb

Fresh basil, thyme, and italian parsley

to taste

Freshly ground sea salt

½ cup, plus 2 Tablespoons

Freshly grated parmigiano reggiano

¼ cup

Fresh garlic

4 cloves, finely chopped

Yellow zucchini

1, chopped into ½ pieces


1, chopped into ½ pieces

Cherry tomatoes

2 cups, halved)

Kalamata olives

1 cup


2 branches, coarsely chopped

Yellow or red pepper

1, coarsely chopped

Visual Steps


Boil approximately 1 gallon of water and ½ cup of sea salt over high heat.


When the water reaches a roiling boil, add pasta (stirring often).


While the pasta is cooking, in a large saute pan sauté the garlic over high heat in OliAMO extra virgin olive oil. Progressively add in all the vegetables except the cherry tomatoes and cook for approximately 10 minutes or until vegetables are lightly seared.


Next, add in the cherry tomatoes and fresh herbs. Stir for approximately 2 minutes.


When the pasta is cooked al dente, drain the water well and add the pasta to the sauté pan. Stir the vegetables and pasta to incorporate, approximately two minutes.


Serve in a large Pasta Bowl, topped with freshly grated Parmigiano Reggiano.

Pasta Primavera

All it takes are great ingredients!