Pasta Primavera with Garden Zucchini and Herbs

I think it’s safe to say that I wouldn’t have survived the week (in terms of meal planning) without my garden. Every meal I made was with ingredients I already had in the house, or was growing in the garden. Coming back from a trip alone is a lot more work than I anticipated. The “re-entry” into reality, as my dad put it, has been nothing short of exhausting. I’ve been playing catch-up during an already busy week (hosting Garden Club and having scheduled 2 appointments across town).

Wednesday I had no clue what to make for dinner. I don’t like not having a plan for meals, even if it’s just a list of a few dishes that I plan to make in the next couple weeks. I hadn’t been to the store (still) and didn’t want to spend the time doing shopping either. I remembered a friend with a garden mentioning that she had made a delicious pasta primavera using squash from her garden, so I decided that would be our plan since we had an abundance of garden zucchini in the fridge. I also used green onion, parsley, and basil from our garden. I really enjoyed it, but next time I’d prefer the sauce doubled (the sauce is doubled in the recipe below). If you don’t have frozen peas you could use yellow squash instead. For a vegetarian dish, substitute the chicken with additional peas, zucchini, and yellow squash.

Pasta Primavera with Garden Zucchini and Herbs

a goodLife {eats} creation

  • 2 cups zucchini, sliced in half moons
  • 10 oz. cooked penne, I used whole wheat
  • 1 Tbs olive oil
  • 2 large boneless, skinless chicken breast
  • 1 cup frozen peas or yellow squash
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3 garlic cloves, minced
  • 1/2 c white wine
  • 2/3 c heavy cream
  • 2 Tbs lemon juice
  • 1/2 cup grated fresh Parmesan cheese
  • 1/3 c fresh basil, thinly sliced
  • 1/4 c fresh parsley, chopped
  • 1/4 c green onions


Heat oil in a large skillet over medium-high heat. Cut the chicken crosswise into 1/4-inch-wide strips; sauté 5 minutes. Add zucchini, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, making sure to scrap all the browned bits from the pan. Allow to simmer until slightly thickened. Stir in cream, peas and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, parsley, and green onion.