Food & Drink

Scarborough Fair Primavera Pasta


This recipe is inspired by the Simon and Garfunkel song ‘Scarborough Fair.‘  I use parsley, sage, rosemary and thyme, which grow in my patio garden (and are featured lyrics in the song!).

Are you going to Scarborough Fair?
Parsley, sage, rosemary, and thyme;
Remember me to the one who lives there,
For once she was a true love of mine.

Utensils: Pot for pasta, frying pan for veggies, bowl for serving, cutting board and knife
Prep. Time & Cooking Time (done simultaneously) 20-30 minutes


4 oz. of your favorite pasta (usually ½ box), cooked according to package directions
4 tbl. olive oil (2 for the veggies and 2 for the cooked pasta)
1 garlic clove, peeled and minced
sprigs of parsley, sage, rosemary & thyme (Leaves removed, discard stems)

Use any or all of the following, organic if possible: (total-3 cups veggies)½ cup onion
½ cup cauliflower pieces
½ cup broccoli tops
½ cup zucchini
½ cup yellow squash
½ cup red bell pepper


  1. Put pasta water in large pot, bring to a boil and cook according to package directions. (I used gluten-free quinoa garden pagodas, similar to twists.)
  2. In the meantime, wash veggies well and dice or mince into bite-sized pieces.
  3. In a large frying pan, add 2 tbl. olive oil and minced garlic clove. Add minced or diced veggies and sauté until tender, but not soggy. (I used a cast iron frying pan, put the pan in the oven near the end of cooking and turned it on broil for under five minutes to simulate being cooked on the grill, another option.)
  4. By now the pasta will be cooked, so drain and toss with remaining two tablespoons olive oil and chopped, fresh herbs. (If using dried, you can use less.)
  5. Add sautéed (and possibly grilled) veggies to herb-flavored pasta and toss well.

Serves two to four portions, depending on whether this is a main dish or side dish. Can be served hot or cold, so it can be made earlier in the day or the day before.





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