Pasta Primavera


  • 1 Tbsp. oil
  • 1/2 c. carrots, julienned
  • 1/2 c. onion, thinly sliced
  • 1/2 c. red or yellow bell pepper, sliced
  • 2 c. cauliflower florets
  • 1 bunch broccoli florets
  • 1 medium zucchini or yellow squash, sliced
  • 1/2 – 1 tsp. salt
  • 1 16oz. box penne pasta, cooked
  • 1 recipe Alfredo sauce
  • 1 c. tomatoes, diced
  • 1/4 c. vegan Parmesan or nutritional yeast flakes, opt.


  1. In a medium skillet, combine oil, onions, carrots and peppers. Sauté until onions are clear.
  2. Add cauliflower, broccoli and squash and stir-fry until crisp-tender.
  3. Mix with pasta and Alfredo sauce. Top with tomatoes and sprinkle with Parmesan.
Browse Cook(s): Sarah Frain
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.