Pasta Primavera with Rotini, Carrots, Onions, and Zucchini

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."   "Let no animal die that we may live!"

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Pasta Primavera with Rotini, Carrots, Onions, and Zucchini


1 lb. Rotini Pasta, whole grain
3-4 lbs. Zucchini Squash
1 lb. Carrots, sliced
2 Onion, large, diced
1 tbsp. Garlic, crushed (optional)
1 - 28-oz. cans Tomatoes, crushed with basil
1 - 6-oz. can Tomato Paste
2 tbsp. Oregano, dried leaves
1/4 tsp. Fennel Seeds, whole
Hot Pepper Sauce, to taste
(To enlarge the photo of the Pasta Primavera with Rotini, Carrots, Onions, and Zucchini, click on the photo or link)


Our pasta recipes are prepared in what many people would consider a non-traditional quick method.  We prepare the veggies and sauce in either a large covered ceramic dish in our microwave oven or in a wok.  If cooking in a wok, stir fry the veggies and seasonings in a little water at 375 degrees F. and reduce the heat to simmer when the crushed tomatoes and tomato paste are added.

Wash and peel the onion, carrots and garlic.  Dice the onion and crush the garlic and place in the baking dish or wok.  Thinly slice the carrots and add to the onions and garlic.  Add the oregano, fennel seeds, and hot pepper sauce and mix well. 

Wash and slice the zucchini and cut into bite size pieces.  Add to the other veggies, mix well and cook until the onions start to become semi translucent.

Add the crushed tomatoes, mix well and simmer until all the veggies are tender and the flavors are blended.

While the veggies and sauce are cooking, cook the pasta.  We cook our pasta on the stove top either in a regular pot or in a pasta pot in boiling water.  In either case it is necessary to mix the pasta in the boiling water to keep it from sticking together until the water and pasta move together in a rolling boil.

When cooking pasta in a conventional pot on the stove top, we often found that the pasta would stick to the bottom of the pot.  When the pasta is cooked to the desired texture, we pour the boiling water and cooked pasta into a colander to drain off the water.  With the pasta pot, the pasta never sticks to the bottom of the pot, and when it's cooked, all that is necessary is to lift out the inner pot and the water drains out. 

Do not cook the pasta with the lid on the pot or the water will boil out between the inner and outer pot.

When the veggie-sauce and rotini are cooked, add the rotini to the veggies and sauce and mix them together until the sauce thoroughly coats the penne.  Simmer for a few more minutes to blend the flavors

Serve on a large plate or in a large bowl.  It also goes great with a large tossed salad.  Enjoy!

Ingredients Information


Fennel Seeds


Onions, Yellow

Oregano, Dried

Pasta, Rotini, Whole Wheat

Pepper Sauce - Hot Red

Squash, Zucchini

Tomatoes, Crushed

Tomato Paste

Utensils and Equipment Information


Dish, Ceramic Baking

Garlic Press


Measuring Spoons

Pasta Pot

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing

Wok, Stainless Steel