This one-pot pasta dish captures the freshness and excitement of spring camping. Loaded with veggies and tangy goat cheese, this Pasta Primavera is a quick and easy meal to throw together at the end of the day.
1yellow summer squash
Slice the zucchini and squash into ¼ inch slices. Cut the cherry tomatoes in half. Mince the garlic.
Heat the oil in a high-sided skillet. Once hot, add the vegetables and saute until the squash is soft, about 8 minutes. Remove the vegetables from the skillet and set aside.
Add the pasta, salt, and just enough water to cover the pasta to the skillet. Bring the water to a boil over medium heat and cook until the pasta is tender, about 10 minutes (this time may vary depending on the pasta you use). Be sure to stir frequently to ensure even cooking. If the water boils off before the pasta is tender, you can always add a bit more. Once the pasta has cooked through, remove the skillet from the heat.
Stir in the goat cheese to coat the pasta. Add the vegetables back to the skillet and stir to combine. Finish with a squeeze of lemon, serve & enjoy!
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