Cafe Prima Pasta Introduces Veg-Out Tuesdays

Cafe Prima Pasta wants you to veg out.

In a city where it's not unusual for a restaurant to open and close in a few months, Cafe Prima Pasta is celebrating 19 years of feeding Miamians.

It could be the cool dark space that serves as a welcome respite from the harsh Florida sun, or it could be the simple and identifiable Italian food. You'll find no liquid nitrogen tanks in the kitchen. Instead, the menu features favorites like chicken parmigiana, lasagna, and spaghetti and meatballs. No wonder the restaurant was packed on a Tuesday evening with multi-generational groups dining on food everyone can agree on.

Cafe Prima Pasta is introducing a menu catering to vegetarians. Owner Gerardo Cea explained that many European customers came in requesting a lighter, more vegetarian-friendly menu. "I have a restaurant. I can do that." he told Short Order. The result comes in two parts.

First is a series of ala carte items featured on the menu. Zucchini friti ($9.95) is lightly salted and finished with a touch of lemon. Italian standards like risotto formaggio ($18.95), malanzane parmigiana ($12.95), fettuccini mama ($16.95), and whole wheat spaghetti primavera ($16.95) are served anytime.

On Tuesdays, the restaurant goes veg-wild with Veg-Out Tuesday. For $38.95 (excluding tax and gratuity) , vegetarians are offered a multi-course tasting menu, which includes a glass of wine or cocktail made with fresh fruit. Ladies are also offered a bellini. The menu rotates at the whim of chefs Arturo Cea and Carlos Belon. Our included a six-course menu that alternated between cold and hot dishes. Both menus will be offered through September.

Zucchini roll, filled with arugula, sun-dried tomatoes, and parmigiano was a light start to the tasting menu.

A classic ricotta-filled eggplant rollatini is paired with a simple salad.

Fiocci alla pera, pasta filled with cheese and pair in a cream sauce.

Garden rissotino was filled with asparagus, sweet peppers, and zucchini.


Agnolotti, filled with spinach and ricotta in a fresh pomodoro sauce.

A sweet ending to share.

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