Spring is almost here and with it brings peas, asparagus, scallions and preparing a quick and easy pasta dish, like this 10-Minute Springtime Pasta Primavera, can really brighten things up a bit. When the season hits, I think we are all ready to switch gears and eat a bit lighter, and pasta recipes can be filled with a magnitude of fresh green vegetables and make delightfully simple meal for during the week.
Pan sauce made with minced garlic, olive oil and a pat of butter couldn’t get any easier or delicious in my book, yet the spring vegetables create a harmony of fresh flavors. The finishing touch always lie in the hands of good parmesan, which is dusted into the pan sauce and sprinkled on top.
The entire plate of spaghetti is made in about 10 minutes, and I recommend boiling the pasta, while you prepare the rest of this recipe. These wonderful springtime vegetables are something to celebrate, and let’s not forget that warm weather is coming, and soon a much sunnier outlook for the months ahead.
12 ounces dried spaghetti, linguini or fettuccini
1 bunch slim asparagus, cut into fourths
2/3 cup fresh or frozen peas, thawed
3 scallions, sliced
3 tablespoons butter
1/3 cup parmesan cheese, divided
olive oil for cooking
salt & pepper
- Boil pasta in salted water, reserving 2/3 cup of pasta water. Drain and reserve.
- In a large skillet, add 2 teaspoons olive oil and 1 1/2 tablespoon butter and place over medium heat. Add asparagus, peas and scallions, and stir. Cook for 5 minutes or until asparagus just begin to become al dente. Sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, stir.
- Add cooked pasta and water, stir. Toss pasta with vegetables and cook for 3 minutes. Add half of parmesan cheese, and stir to incorporate into sauce.
- Add remaining butter and let it melt into sauce, toss. Cook for 1 minute and spoon into bowls. Dust with remaining parmesan cheese. Enjoy!