Pasta Primavera
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 Red Bell Pepper (Capsicum), finely sliced
  • 1 Zucchini, finely sliced
  • 1 Cup of Mushrooms, roughly chopped
  • 1 Italian Sausage, finely sliced (optional)
  • 1 Red Chilli (chopped, seeds removed)
  • Extra Virgin Olive Oil
  • 1 Clove of Garlic chopped finely
  • Salt
  • 1 Block of Fresh Parmesan
  • 5 Ripe tomatoes, finely chopped
  • 5 brown onions, finely chopped
  • 1lb Pasta
  1. Heat 2 tablespoons of oil in large skillet. (Use a nice thick cast iron skillet that has a lid if possible).
  2. Add red bell pepper, zucchini, mushrooms, chilli and salami to skillet
  3. Dress mix with oil and tablespoon of salt and stir it so all the vegetables are mixed in with the oil and salt.
  4. Reduce heat down to low and cover skillet for about 30 minutes, stirring occasionally so vegetables don’t burn.
  5. Once they have softened and reduced, place vegetables to the side and keep warm.
  6. Meanwhile in another large skillet heat on medium 2 tablespoons of oil, salt and garlic until garlic is light brown.
  7. Add chopped onions and mix well into the other ingredients in the pan.
  8. Reduce heat and cook for a further 15 minutes and allow onions to become brown.
  9. Add chopped tomatoes and stir, slightly increasing heat. Cook for a further 10 minutes until onions and tomatoes are combined and softened together.
  10. Add the vegetables from the other skillet to the onion and tomato mix and continue to heat and stir for 10 minutes.
  11. Boil a pot of water and cook the pasta. Once cooked, drain and mix with sauce.
  12. Serve with freshly grated parmesan.
Recipe by Country Recipe Book at