Pasta primavera with summer vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pasta primavera with summer vegetables

Pasta primavera with summer vegetables

Soy-Free, Vegetarian, <600 Calories

2 Servings, 520 Calories/Serving

20–30 Minutes

Primavera means “spring” in Italian, but we’ve added our favorite late summer produce and whole wheat farfalle to boost the flavors of this family-friendly vegetarian pasta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces whole wheat farfalle
  • 2 summer squash
  • 1 yellow onion
  • 10 ounces cherry tomatoes
  • 1 or 2 cloves peeled fresh garlic
  • 1 red bell pepper
  • 6 ounces sugar snap peas
  • 3 or 4 sprigs fresh basil
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ⅓ cup Greek yogurt
  • ¾ cup shredded Parmesan

Nutrition per serving

Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 410mg (18% DV), Total Carb. 69g (25% DV), Fiber 10g (36% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the farfalle

Bring a medium sauce pot of generously salted water to a boil. Add the farfalle and cook until tender, 10 to 12 minutes. Drain and set aside.
While the water heats and the farfalle cooks, prepare the squash.


Prep and grill the squash

  • Trim the ends from the summer squash; cut the squash in half lengthwise.
In a medium bowl, toss the squash with 2 tablespoons oil and season with salt and pepper.
In a large grill or frying pan over high heat, cook the squash, cut side down, until charred, 3 to 5 minutes. Transfer the squash to a cutting board to cool slightly, then cut crosswise into ¼-inch-thick half-moons.
While the squash cooks and cools, prepare the remaining vegetables.


Prep the remaining vegetables

  • Peel and thinly slice the yellow onion.
  • Cut the cherry tomatoes in half.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the bell pepper.
  • Cut the snap peas in half crosswise on the diagonal.
  • Strip the basil leaves from the stems; coarsely tear the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.


Cook the vegetables and finish the pasta

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Stir in the tomatoes and garlic and cook until fragrant, about 1 minute. Add the bell pepper, snap peas, and basil and cook, stirring occasionally, until the bell pepper and snap peas are crisp-tender, 2 to 3 minutes.
Stir in the farfalle and squash and toss to combine. Stir in the yogurt and 1 tablespoon butter, if using, and heat until blended, about 1 minute.
Remove from the heat, stir in the Parmesan, and season to taste with salt and pepper.


Transfer the farfalle and vegetables to individual bowls, garnish with the parsley, and serve.
Kids Can!
  • Toss and season the squash.
  • Press the garlic (if you have a press).
  • Strip and tear the basil.
  • Set the table.
  • Help sweep the floor.