Capellini Primavera

Prep Time
Cook Time
Ready In

"A lighter pasta dish, full of veggies, great for warm weather. Goes great with grilled chicken or grilled shrimp added to the pasta if you like something a little more substantial."

Original recipe yields 4 servings


  • Serving Size: 1 (294.7 g)
  • Calories 265.7
  • Total Fat - 3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 4 mg
  • Sodium - 252.8 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 9.1 g
  • Sugars - 5.3 g
  • Protein - 8.4 g
  • Calcium - 107.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 27.4 mg
  • Thiamin - 0.2 mg

Step 1

Cook pasta"al dente" in boiling water; drain and set aside.

Step 2

While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp. or so in and swirl; heat on medium.

Step 3

Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance. Do not scorch garlic.

Step 4

Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.

Step 5

Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.

Step 6

Add the tomatoes and any juice to the vegetable mixture and stir well.

Step 7

Simmer uncovered for 2-3 minutes or until warmed through.

Step 8

Add the cooked pasta to the skillet and toss to mix.

Step 9

Adjust liquid with additional broth if needed.

Step 10

Sprinkle with Parmesan cheese and red pepper flakes, if desired.

Tips & Variations

No special items needed.



I made it hoping my kids would like it and I was so happy when they dug into it and cleaned their plates. They aren't vegetable lovers so sometimes they are picky! The hubby says I can definitely make this one again, so thumbs up all the way for this one!

review by:
(17 Jan 2015)


I made this for just me and my hubby for lunch so I cut the recipe back to half and proceeded. It came out great and we both licked our bowls clean! We loved the heat from the crushed red peppers, but I didn't use much because I didn't want it too spicy. Yum!

review by:
(31 Jan 2014)