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Pasta Primavera with Coffee Chocolate Cake

moka coffee pot
A vibrant bowl of Pasta Primavera loaded with seasonal veggies, balanced (ha!) by a dense, rich coffee chocolate cake straight from your cravings.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings
Calories 570 kcal

Ingredients
  

  • For Pasta Primavera:
  • 8 oz penne pasta
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • ½ red bell pepper sliced
  • ½ yellow zucchini chopped
  • ½ cup broccoli florets
  • ¼ cup green peas
  • Salt and pepper to taste
  • ¼ tsp red pepper flakes
  • 2 tbsp grated Parmesan
  • 1 tbsp lemon juice
  • For Coffee Chocolate Cake:
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ½ cup brewed coffee cooled
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • Optional: powdered sugar for dusting or emotional flare

Instructions
 

Pasta Primavera:

  • Boil pasta until al dente. Drain and set aside. Don’t overcook—this isn’t mushy childhood trauma.
  • In a skillet, heat olive oil and sauté garlic for 30 seconds.
  • Add peppers, zucchini, and broccoli. Cook for 5 minutes until veggies slightly sass back.
  • Toss in peas, red pepper flakes, salt, and pepper. Stir for 2 minutes.
  • Add pasta, lemon juice, and Parmesan. Stir like you mean it. Serve hot, like your dating history.

Coffee Chocolate Cake:

  • Preheat oven to 350°F. Grease and flour cake pan like a responsible adult.
  • Mix flour, cocoa, baking powder, baking soda, salt in a bowl.
  • In another bowl, whisk sugar, coffee, oil, egg, vanilla, and buttermilk.
  • Slowly combine dry with wet. Stir until smooth but avoid therapy-level overmixing.
  • Pour into pan. Bake for 30–35 minutes or until a toothpick comes out clean-ish.
  • Cool. Dust with powdered sugar if you're feeling dramatic. Slice, eat, weep (from joy).

Notes

Nutritional Values (Per Serving)

Calories: 570
Total Fat: 23g
Saturated Fat: 7g
Carbohydrates: 75g
Fiber: 6g
Protein: 12g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 35%
  • Iron: 16%
  • Vitamin C: 22%
  • Calcium: 10%
  • Folate: 18%

Notes & Flavor Tips

  • Add mushrooms to the pasta for that “earthy but extra” vibe.
  • Swap buttermilk with yogurt if you're chaotic but dairy-flexible.
  • A pinch of cinnamon in the cake batter makes people think you tried harder than you did.
  • Fresh basil over pasta = Instant credibility.
  • Serve cake warm with ice cream for maximum indulgent damage.
Let me know if you want this turned into a sarcastic printable recipe card, because yes, that’s a thing we should normalize.