Summer Pasta Primiverra with Goat Cheese

3.8 of 5 (9)
editors choice
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.2
  • Total Fat: 13.2 g
  • Cholesterol: 15.0 mg
  • Sodium: 250.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 10.7 g

View full nutritional breakdown of Summer Pasta Primiverra with Goat Cheese calories by ingredient


I make this with what ever is fresh at the farmer's market that week. Feel free to substitute what ever veggies are available I make this with what ever is fresh at the farmer's market that week. Feel free to substitute what ever veggies are available
Number of Servings: 4


    Capricorn Goat Cheese, 6 oz
    Summer Squash, 1 medium
    Zucchini, baby, 1 medium
    Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
    Green Peppers (bell peppers), 1 cup, strips
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 1 medium (2-1/2" dia)
    Carrots, raw, 1 cup, chopped
    Peas, frozen, 0.5 cup
    Olive Oil, 1 tbsp
    Garlic, 3 cloves
    Red Ripe Tomatoes, 2 cup cherry tomatoes


Heat oil and saute onion, garlic,peppers and carrots on low heat until soft. Add the mushrooms and cook until they give off their water. Add the zuccini, summer squash until they begin to soften then add the peas cooking until warmed through.

Cook 12 oz of your favorite whole wheat pasta, reserving some of the water when draining. While the pasta is still hot transfer to a heated serving bowl and crumble cheese over the pasta, add the vegetables and toss untill the pasta and vegetables are coated and the cheese is melted. Add the cherry tomatoes and toss gently once more.

Number of Servings: 4

Recipe submitted by SparkPeople user PEASCOD.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This needs something... - 1/23/08

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    I used summer squash, zucchini, baby heirloom tomatoes and onion - yum! I added some red pepper flakes to the oil at the start to add some zing. - 8/16/10

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    Maybe if I had cooked it in wine or added marinara it would have had more flavor? Or perhaps I'm a stickler for red sauce on my pasta. I love the veggies, and it gave me a chance to try goat cheese. - 8/12/10

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    This recipe really excited me because I am a huge fan of goat cheese! When cooking it, I actually might've overdone it on the goat cheese but man was it tasty! - 7/7/10

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    We used our own garden veggies; about the only difference was green beans instead of mushrooms. The flavor was delicate but not bland; a good combination that allows the capricorn to shine through. - 8/4/09

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    What is the reserved water used for? I added about a tablespoon and a half of italian seasoning. It helped but I think it still needs the goat cheese though! - 7/27/09

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    Fantastic - very easy to prepare! Great variety of vegetables and not too high in fat for a cheesy dish. - 7/13/07

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    Boy oh boy does this sound good - not the lowest-ever fat, because of the goats cheese, but it sounds gorgeous all the same. Incidentally, the author might like to know that you spell it 'Primavera'. :) - 3/17/07