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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

Vegetarian, Soy-Free

4 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)
Sun Basket 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

Ingredient IQ

Once upon a time, sugar snap peas came with tough strings that had to be pulled off before you could enjoy the pods. Today most modern varieties like these are bred to be string-free and require no trimming.

Nutrition per serving

Protein: 21g (42% DV), Fiber: 10g (40% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 410mg (17% DV), Carbohydrates: 69g (23% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

Serve

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.
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