With spring in full swing there's no better time to make Pasta Primavera, which literally translates from Italian to Spring Pasta. This dish traditionally features fresh spring-produce like peas and asparagus, but feel free to switch up the produce to your liking. The garlic, lemon, and parmesan in this recipe add the perfect punch of flavor to complement the brightness of the vegetables.
Ingredients:
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 1 red bell pepper, cut into ¼ inch slices
• 1 zucchini, cut in half lengthwise and into ¼ inch half-moons
• 1 medium red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• ½ cup frozen peas
• ¼ cup extra virgin olive oil
• ½ teaspoon crushed red pepper flakes
• 1 lb campanelle, or any similar pasta
• 2 tablespoons butter
• 1 lemon, juiced
• 4 garlic cloves, thinly sliced
• ¼ cup parsley, roughly chopped
• 3 oz parmesan cheese, grated
• Kosher salt, to taste
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