Farmer's Market Pasta Primavera with Wild Salmon


This might be one of my favorite meals right now. It is the perfect dish for spring/summer when fresh veggies abound. I’m a mom now and although I still want to look cute in a bathing suit and feel good about my health, I have embraced the fact that I will always have a tiny bit of squish and that pasta is (as of now) a part of my life.

This pasta was made with mostly farmers market finds like cherry tomatoes & rainbow chard, along with my favorite Gotham Greens fresh basil and some yellow squash I picked up at the grocery store. I served it up with some foil packet wild salmon (literally just salmon on top of lemon slices with a bit of olive oil, lemon juice, and lemon pepper wrapped up in a foil packet and in the oven at 425 for 20-25 minutes). It was simple and perfect.


  • 2 cups cherry tomatoes

  • 1/2 bunch finely chopped rainbow chard

  • 2 yellow squash diced

  • 2 cups dried pasta (I used farfalle)

  • handful of fresh basil

  • 2-3 cloves garlic minced

  • 1 cup stock (vegetable or chicken)

  • 1/2 cup white wine

  • 1/2 cup of the salted pasta water

  • 1Tbsp each of crushed dried oregano & crushed dried basil

  • salt & pepper to taste

How To:

  1. In a large pan sauté the squash & garlic over medium/high heat in oil.

  2. Once the squash is becoming soft & the garlic golden/fragrant add in the tomatoes & give it a stir. Add in the dried herbs & salt/pepper. Give it another stir.

  3. Add in the white wine and half of the stock. Turn the heat to low and cover.

  4. Once the tomatoes are starting to soften & burst start to cook the pasta.

  5. Add the rainbow chard an the basil into the veggie mix and keep staring, adding pasta water or stock as needed for the consistency of the sauce.

  6. When the pasta is al dente, drain it and add it right into the veggie sauce.

  7. Serve it up and enjoy!