10-Minute Springtime Pasta Primavera – Recipe! Image 1
Food, Main Courses

10-Minute Springtime Pasta Primavera – Recipe!

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Spring brings us peas, asparagus, scallions and all sorts of delightful vegetables and preparing a quick and easy pasta dish with these ingredients is just what we all need to brighten things up a bit.  When springtime hits, I think we are all ready to switch gears and eat a bit lighter, but let’s not go nuts, and eliminate pasta from our diets completely.  Pasta recipes can be filled with a magnitude of vegetables, while the pasta is the secondary ingredient, yet still a big part of the flavor equation.

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 do play into the harmony of tastes.  The finishing touches always lie in the hands of good parmesan, which is dusted into the pan sauce and sprinkled on top for finishing touches.  I can’t even imagine a pasta dish without it, could you?

The entire plate of spaghetti is made in about 10 minutes, so boil your pasta, while you prepare the rest of this recipe.  Don’t forget to take-in the pleasure of using these springtime staples, and get familiar with the fact that warm weather is coming, and soon a much sunnier outlook for the months ahead.

10-Minute Springtime Pasta Primavera – Recipe! Image 2

Ingredients

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

(Serves 2-4)

10-Minute Springtime Pasta Primavera – Recipe! Image 3

10-Minute Springtime Pasta Primavera – Recipe! Image 4

10-Minute Springtime Pasta Primavera – Recipe! Image 5

To Prepare:

  1. Boil pasta in salted water, reserving 2/3 cup of pasta water.  Drain and reserve.
  2. 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.
  3. 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.
  4. Add remaining butter and let it melt into sauce, toss.  Cook for 1 minute and spoon into bowls.  Dust with remaining parmesan cheese.  Enjoy!

 

 

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