Pasta Primavera
Pasta Primavera is a great option if you’re looking for a light, flavorful main dish that’s packed with vegetables, and perfect for spring and summer. Everything comes together with a simple sauce made from garlic, lemon, butter, and white wine.
Ingredients
- 8 ounces pasta (I used farfalle/ bowtie) cooked to package instructions
- reserved starchy cooking liquid from cooking the pasta (I ended up using only 1/4 cup)
- 3 Tablespoons butter
- 1 1/2 cups sliced asparagus chunks (1 inch pieces, rough bottom ends removed)
- 3 shallots, diced
- 1 summer squash diced
- 4 cloves garlic, finely minced (large cloves)
- salt and pepper, to taste (I used about 1/4 teaspoon each)
- 1 cup frozen green peas
- 1/4 cup dry white wine (optional - can sub vegetable or chicken stock)
- zest and juice of 1/2 lemon
- 1 /2 cup shredded parmesan cheese (plus more for garnish when serving)
- 1 pint baby grape tomatoes, halved
- fresh basil or parsley for garnish
Instructions
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Cook the pasta to package instructions in well-salted water, and don't forget to reserve a mug full of the cooking liquid, just prior to draining.
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While the pasta is cooking, preheat a large skillet over medium low heat for a minute or 2, and add butter to the pan.
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Add shallot and asparagus, and cook for 2 minuntes.
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Add squash and cook another 2 minutes
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Add the frozen peas, and cook another 2 minutes.
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Add salt, pepper and garlic, and stir to combine, being careful not to burn the garlic. Cook one more minute.
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Add the wine, and cook about another minute and a half.
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Zest the lemon over the pan while the wine is cooking its alcohol out.
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After the minute and a half is up, turn off the heat, and add the lemon juice tomatoes, and cooked pasta, stirring to combine.
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Add a little reserved starchy cooking liquid from the pasta (I used 1/4 cup).
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Sprinkle with parmesan and fresh basil, and serve immediately.