Skip to Content

Pasta Primavera

Now that Ian is six months old I am excited to start feeding him whole foods.  Unlike with my older two, I’ve decided to skip the jarred food and go straight for table food (baby-led weaning).  I can’t wait to watch him explore this whole new world of foods and grow into a little foodie.  That’s the plan, at least!

I’ve been researching and reading up on the best practices to get started. Most have suggested “sticks” of veggies that have a “handle” for little hands, like broccoli, though James isn’t too sure about starting him on the “most hated” vegetable of all time.  (Even when he actually likes broccoli himself.)  I am excited to pick up some local, seasonal produce for Ian to try since our much-neglected backyard garden probably won’t be yielding much this year.

This pasta primavera is a really simple recipe that you can easily switch up with whatever seasonal spring or summer produce you have on hand.  I went with zucchini and tomatoes because that is what I had sitting on my counter, but you could also throw in carrots, yellow squash, onion, or bell pepper.

I made this dish using linguine, but you could sub in your favorite noodle; farfalle would be another good option.  This would be a great dish to serve for little ones learning to explore food; just cut the zucchini into “sticks” and don’t let them soften too much, just before the al dente stage (and no salt).

Pasta Primavera

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 258kcal
Author: Emily Grace


  • 6 oz Linguine pasta
  • 1 small zucchini cut into moons
  • 1 roma tomato diced
  • 1/4 tsp red pepper flakes
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Parmesan cheese grated


  • Cook the pasta as directed on the package. Reserve 1/4 cup cooking liquid when draining.
  • Season the zucchini with salt and pepper.
  • Heat the olive oil in a small pan over medium heat.
  • Add the garlic and zucchini to the pan; cook until just soft, enough to remove the "bite".
  • Add the zucchini, tomatoes, red pepper flakes, pasta water, and butter to the cooked pasta.
  • Top with Parmesan, toss well to combine, and season with salt and pepper.


Calories: 258kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 11.4mg | Calcium: 19mg | Iron: 0.7mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
Recipe Rating

Isabella Grace

Tuesday 4th of July 2017


Sharing is Caring

Help spread the word. You're awesome for doing it!