Pasta Primavera

Serves 4


  • 250g linguine
  • 5ml minced garlic
  • 2.5ml minced chilli
  • 45ml olive oil
  • 6 small zucchini, diced
  • 1 small to medium eggplant, diced
  • 150g mushrooms, sliced
  • coarse salt
  • black pepper
  • 300g rosa tomatoes
  • ½ x 410g tin chopped Italian tomatoes
  • 150g fresh asparagus, cut into small pieces
  • 4-5 sun-dried tomatoes, chopped
  • sugar to taste


  1. Cook the linguine in boiling water until just “al dente”. Sauté the garlic and chilli in the olive oil just to heat through. Add the zucchini, eggplant and mushrooms. Season with salt and pepper. Sauté on medium heat for a few minutes to soften the vegetables.
  2. Add the rosa tomatoes and cover the pan with a lid. Simmer on low heat for at least 20-25 minutes. Then add the chopped tomatoes, asparagus and sun-dried tomatoes. Adjust seasoning and add extra olive oil if sauce is a little dry.
  3. Toss everything together. Heat through for about 5 minutes

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