Grilled Vegetable + Pasta Primavera

The literal translation of “primavera” means spring, which is an entirely appropriate name for this dish.


Disclaimer: it’s been roughly 4 years since I’ve spoken a word of Italian, so I might not be wholly accurate in my translation, but can we just pretend that I’m remembering the word correctly?

I really liked whipping up this recipe. Being able to stand in the sunshine, grilling fresh vegetables and drinking a nice, cold glass of white wine is just about as perfect as a weeknight gets in my world. I mean, unless the vegetables are cheeseburgers and the wine is actually beer. Or a frozen margarita. Again, let’s play pretend.

So here’s the deal — you can throw in just about any veggie you want. You can use less crème fraîche and more olive oil if you want it to be a little lighter on the dairy. You can add more spices. Honestly, there are no less than 121,131,783,682 recipes on the internet for this dish — yes, I’m CLEARLY exaggerating — so feel free to get creative! And if I ever find THE perfect combination of aforementioned ingredients, you’ll be the first to know. I promise.


  • 2 large carrots, halved lengthwise
  • 2 zucchini, halved lengthwise
  • 2 yellow squash, halved lengthwise
  • 8 ounces haricots vert or thin green beans
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon coarsely ground black pepper
  • 2 garlic clove, minced
  • 2 tablespoons slivered fresh basil
  • 1 tablespoon chopped fresh oregano
  • 12 ounces uncooked bucatini pasta
  • 1 (8-ounce) container crème fraîche
  • For garnishing: fresh basil, fresh oregano


  1. 1. Place first 4 ingredients in a large bowl. Combine oil, 1/2 teaspoon salt, and next 4 ingredients in a small bowl. Pour 1 tablespoon oil mixture over vegetables, tossing to coat. Marinate 15 minutes.
  2. 2. Preheat grill to medium-high heat (350° to 400°). Grill vegetables 5 minutes or until tender. Cut into bite-size pieces. Cover and keep warm.
  3. 3. Prepare pasta according to package directions. Toss hot pasta with crème fraîche and remaining oil mixture. Stir in remaining 1/2 teaspoon salt. Toss pasta with vegetables; garnish, if desired. Serve immediately.

Yields: 4 main dish servings, or 8 side dish servings

Recipe adapted from: Coastal Living


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