Whole Wheat Spaghetti Primavera

Feel free to substitute or add whichever seasonal vegetables you have on hand for this easy primavera dish.

Whole Wheat Spaghetti Primavera
Photo: © Ian Knauer
Active Time:
35 mins
Total Time:
45 mins
4 to 6


  • 1/4 cup extra-virgin olive oil

  • 2 garlic cloves, finely chopped

  • 1 medium zucchini, sliced

  • 1 cup frozen baby peas

  • Kosher salt

  • Freshly ground black pepper

  • 2/3 cup heavy cream

  • 1 pound dried whole wheat spaghetti

  • 1/2 cup finely grated parmesan cheese

  • 1/2 cup pea shoots (optional)


  1. In a large heavy skillet, heat the oil over medium heat until hot. Stir in the zucchini, peas, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally until the vegetables are tender and the garlic is pale golden, 4 to 5 minutes. Stir in the cream and remove the skillet from the heat.

  2. In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the vegetable mixture in the skillet along with 1/4 cup of the pasta cooking water and the cheese. Add more pasta cooking water for a thinner sauce, then season with salt and pepper to taste and serve topped with the pea shoots, if using.

Related Articles