Meatless on Mendenhall: Pasta Primavera

Some of my most loyal readers are pescatarians (shout out to Kat Cook & Frank!) And while I would never even consider giving up meat – cold turkey (no pun intended), I do think it is sociably considerate to monitor the amount of meat one consumes. So, in light of these factors, I’m been cooking with less meat on Mendenhall and searching for new meatless recipes that include seasonal ingredients. But just to make things clear – the world will freeze over before I cook or post anything on fake meat.

This pasta dish is perfect for busy weeknight  – it is simple to make, quick and healthy. Feel free to be creative and mix any vegetables that you have hanging around or growing in your garden!

Pasta Primavera Mendenhall Style


  • 1 large squash, sliced
  • 2 small zucchini, sliced
  • 3/4 pint grape tomatoes, halved
  • 1/2 pint shiitake mushrooms, sliced
  • salt and pepper
  • olive oil
  • fettuccine, about a half pound
  • fresh basil, torn
  • parmesan cheese

 Assembly: Preheat the oven to 350 degrees. Dump all the veggies on a cookie sheet and coat with olive oil. Season with salt and pepper. Roast for about 30 minutes or until the veggie are tender. Meanwhile, cook the pasta. Once both pasta and veggies are cooked, combine and add fresh basil and parmesan cheese. Enjoy!

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