Market Fresh Pasta Primavera


  • 12 oz pasta (your choice, such as penne, fusilli, or spaghetti)
  • 2 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced into half-moons
  • 1 yellow squash, sliced into half-moons
  • 1 bell pepper (any color), diced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach or arugula
  • 1/2 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Red pepper flakes (optional, for a bit of heat)
  • Juice of 1 lemon


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
  • Add the sliced red onion and cook until it starts to soften, about 3-4 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the cherry tomatoes, zucchini, yellow squash, bell pepper, and mushrooms to the skillet. Season with salt, pepper, and red pepper flakes if using.
  • Sauté the vegetables for about 5-7 minutes, or until they are tender but still slightly crisp.
  • Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine.
  • Add the fresh spinach or arugula and cook for another 2-3 minutes until wilted.
  • Stir in the fresh basil and lemon juice. Adjust seasoning with more salt and pepper if needed.


  • Serve the pasta warm, topped with grated Parmesan cheese if desired.
  • Garnish with additional basil and a drizzle of olive oil if you like.


  • Feel free to substitute or add other fresh vegetables you find at the farmers market, such as asparagus, eggplant, or peas.
  • For added protein, you can mix in cooked chicken, shrimp, or chickpeas.