This dish is super-simple, easy to make, and helps clear out the fridge of any vegetables that need to be used up. It also works well for the next day’s leftovers.


4 cups chopped vegetables of choice (broccoli, Brussel sprouts, onion, bell pepper, mushrooms, etc.)

1 Tbsp. olive oil

½ tsp garlic powder

1 tsp oregano

1 tsp basil

¼ tsp ground black pepper

20 oz. dry pasta of choice

40 oz. jar pre-made pasta sauce (We prefer the Victoria or Rao's brands marinara for their delicious taste and lack of added sugar.)


  1. Sauté vegetables in olive oil over medium-high heat. Add all herbs and spices.
  2. Cook pasta according to box directions.
  3. Once vegetables are soft and slightly browned, add marinara and cook until warm.
  4. Serve over pasta.

Low-Carb Option

Substitute spaghetti squash for pasta. Cut squash in half lengthwise and remove seeds. Put in large stockpot with 2 cups of water to steam until squash separates into strands easily with a fork.

Meaty Primavera Option

To "beef" up this recipe for the carnivores in your home, add 1-2 pounds of your choice: ground beef and/or Italian sausage.
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