Stacked with a rainbow of springtime vegetables and bunches of Parmesan, this nursery crisp pasta primavera is a heavenly and solid spring side dish!
Only a little issue however. Nothing this cheddar LURVER couldn't deal with. 😉 Now that I truly just overwhelmed 20 minutes of your time discussing trucks and pontoons brimming with Parmesan how about we proceed onward to different business will we?
Pasta primaveras simply shout SPRING to me. Best part? They're SO basic and non-particular. Everything concocts in a similar skillet and after 30 minutes you have a panful of great, HEALTHY, and quite flawless carbs prepared for faceplanting. Truly, however. You can't avoid something this vivid and ravishing. Solid carbs = Always something worth being thankful for.
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Ingredients
- 1 lb farfalle pasta or pasta cut of your choice
- 2 cups fresh broccoli florets
- 2 cups asparagus spears trimmed and cut into 2-in pieces
- 1 large sweet pepper diced
- 1 medium onion diced
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 1 cup fresh spinach roughly chopped
- 1 cup frozen peas
- 1 cup cherry tomatoes halved
- 1/4 cup lemon juice
- 2 tablespoons minced fresh basil
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Instructions
- Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
- In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
- Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.
For more detail : bit.ly/2VezPtA
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