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Pasta Primavera with Spring Veggies

Quick, easy, and tasty! This Pasta Primavera with Spring Veggies can be made in under 20 minutes, and is a flavorful spring recipe that you and your family will savor.

Ingredients

  • 8 ounces fusilli pasta
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 cups (about 9 ounces) cherry tomatoes
  • 1 cup shelled fresh peas
  • 1/2 cup low-sodium chicken stock
  • 1 cup grated Parmesan
  • 2 tablespoon parsley, minced

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.