Chicklets in the Kitchen: Pasta Primavera

Pasta, Primavera, Ingredients

Pasta Primavera Ingredients

It’s summer and the Farmer’s Market is overflowing with fresh, beautiful vegetables. We’re fortunate enough in our area that we have local dairies as well, both fresh cow’s milk butter and cheeses and goat’s milk cheeses and delicacies. If you haven’t been to your Farmer’s Market yet this year, you’re missing out. Last Saturday I scored marvelous young Swiss Chard, just picked cherry tomatoes, and fresh goat cheese. I had a plan when I went, you see, to pick up just those luscious things for Saturday night dinner, Pasta Primavera.

Pasta Primavera is great for whatever vegetables you happen to pick up at the market or what’s growing in your garden. You can substitute whatever you have for what I used. Feel free to mix and match.


1/2 pound of Swiss Chard, chopped

1 Pint Cherry Tomatoes, halved

4 – 5 Green Onions, chopped, green and white parts

1 Cup Frozen Peas (or fresh if you have them)

1/4 Cup Basil, chopped

1 Red Pepper, chopped

12 oz Goat Cheese (not feta, the soft stuff)

Salt, Pepper, Garlic Powder and Cayenne Pepper or Red Pepper Flakes to taste

1 lb Gluten Free Pasta (I used spirals, but you can use whatever you have)

1 – 2 Cups Chicken Broth (to make the sauce. Use vegetable stock to keep the whole meal vegetarian)

2 -3 T olive oil

Cooking, Pasta

Cooking Pasta

Heat the water for the pasta while you’re chopping the vegetables.

Drop the pasta in the boiling water and follow the package directions for al dente pasta.

Large Skillet, Olive Oil

Large Skillet with Olive Oil

Bring a large skillet to medium high heat.

Saute, Swiss Chard, Red Pepper, Green Onion

Saute Swiss Chard, Red Pepper, Green Onion

Drop in the chopped red pepper, the green onions, and the Swiss Chard. Saute until soft.

Saute, Cherry Tomatoes, Basil

Saute Cherry Tomatoes and Basil

Drop in the cherry tomatoes and basil. Saute until the tomatoes begin to soften. Use the broth to loosen the mixture.

Goat Cheese

Add the Goat Cheese

Add the goat cheese and stir to combine. Notice that the cheese melts into the broth and the tomatoes make the sauce kind of pink.

Add Peas

Add Peas

Don’t forget the peas!

Stir, Combine, Ingredients

Stir to Combine all Ingredients

Drain the pasta and do a quick rinse. Drop the cooked pasta into the sauce. Don’t worry about extra water getting in there, it just helps loosen the sauce. Stir to combine. Top with more basil and some grated Parmesan cheese.


Thanks for stopping by Chicklets in the Kitchen. Please tell us about your Farmer’s Market or favorite pasta recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at

This entry was posted in Connie, G.F. Main Dish, Gluten-Free, Pasta Sauce, Veg Main Dishes, Vegetarian and tagged , , , , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

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