Mama Delilah's Pasta Primavera

Mama Delilah's Pasta Primavera

Ready in 1h

Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!


1 45 ounce jar tomato, onion and garlic pasta sauce
1 28 ounce can petite diced tomatoes
1 28 ounce can crushed tomatoes
2 6 ounce cans mushroom stems and pieces; drained
6 tablespoons extra virgin olive oil
4 cloves garlic; minced, divided in half
3 stalks celery; sliced thinly on a bias
2 carrots; sliced thinly on a bias
1 green bell pepper; cut into medium sized triangular chunks
1 red bell pepper; cut into medium sized triangular chunks
1 yellow bell pepper; cut into medium sized triangular chunks
8 jalapenos; seeded and sliced (optional)
1 zucchini; halved lengthwise and thinly sliced
2 medium yellow onions; cut into medium sized triangular chunks
2 pounds fettuccine pasta
1/4 cup extra virgin olive oil
1 tablesppon garlic salt; or to taste
Optional Garnish
parmesan cheese; freshly grated
3 tablespoons fresh basil; chopped
1 bunch fresh flat leaf parsley; chopped
red pepper flakes; to taste

Original recipe makes 12 Servings



Add 2 tablespoons of olive oil and half the garlic to sauté pan, and sauté carrots and celery until carrots start to soften, about 10-15 minutes. Remove carrots and celery, and place in large stock pot.

Add 2 tablespoons of olive oil and half the garlic to the sauté pan, and sauté bell peppers, jalapenos, zucchini, and onion, about 5-7 minutes. Remove and add to stock pot.

Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot. Cook on medium high until sauce becomes near boiling, stirring occaisionally to prevent sticking. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.

While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.

Optional pasta seasoning:

Drizzle 1/4 cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork. Continue to mix noodles while seasoning with garlic salt.

Serve primavera sauce over fettuccini, either family style or on individual plates.

Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes.

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Calories Per Serving: 8583 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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