There's this place back home that I used to frequent called Bria Bistro.  Its a quaint little Italian restaurant in Nashville that I loved so much because they could dupe me into eating any veggies they hid in their pasta primavera.  Soooo delish.  I haven't had this dish is quite sometime so I have tried recreating it, many times.  I failed most times, but this last time I got pretty darn close.  Its buttery, savory, and chock full of veggies.  Enjoy!




  1. 1/2 can roasted tomatoes
  2. 1 leek (diced)
  3. 1 yellow squash (cut lengthwise into long very thin strips)
  4. 1 carrot (peeled, cut lengthwise into long very thin strips)
  5. 1 zucchini (cut lengthwise into long very thin strips)
  6. 1/2 yellow onion (julienned)
  7. 1 box of spaghetti of choice
  8. 1 box of mushrooms (diced)
  9. 1 c of spinach (packed)
  10. 6 cloves of garlic (minced)
  11. 4 tbs butter
  12. 1/4 c freshly chopped italian parsley
  13. 4-6 basil leaves
  14. jar of vodka cream pasta sauce


  1. Before you begin, cut the carrot, onion, zucchini, squash and leek into long very thin strips. This will help make the veggies less noticeable to the picky since they will essentially mimic noodles.
  2. In a large pot, boil & prepare your spaghetti noodles.
  3. Melt you butter over low heat in a sauce pan.
  4. Add the minced garlic and cook until golden and very aromatic.
  5. Add the onions and cook until translucent. 
  6. Add the carrots and cook until tender and juicy.
  7. Add the zucchini and squash and cook until tender.
  8. Add the mushrooms.  Stir frequently to make sure the mushrooms get coated well by the butter.  
  9. Once the mushrooms reduce in size, add the spinach and fold in.
  10. Add the entire jar of pasta sauce and bring mixture to a simmer.  
  11. Remove from heat and fold in the parsley and basil.
  12. Strain your spaghetti and toss in a little bit of olive oil.  
  13. Fold in your pasta sauce with your noodles over low heat until mixed well.  
  14. Serve with freshly grated parm & garlic bread.