Vegetarian
Pasta Primavera
Description
Craving color? This spring Pasta Primavera is the rainbow of a recipe for you! Lightly creamy and packed with fresh vegetables, it’s a happy harbinger of the warm days ahead.
Ingredients
- 6 ounces whole wheat cavatappi pasta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot chopped or ½ cup chopped spring onion
- 2 carrots peeled and cut into thin, 1/4-inch x 1-inch matchsticks
- 1 red bell pepper cored and cut into matchsticks
- 1 yellow bell pepper cored and cut into matchsticks
- 1 pound asparagus ends snapped and cut diagonally into 1-inch pieces
- 2 teaspoons Italian seasoning plus additional to taste
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 3 garlic cloves finely chopped
- 1 cup frozen peas no need to thaw
- 1 cup freshly grated Parmesan cheese at room temperature, plus additional for serving
- ½ cup whole milk Greek yogurt at room temperature (DO NOT use fat free or it will curdle)
- Chopped fresh parsley tarragon, or basil, for serving
Directions
- Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 8 minutes. RESERVE 1 CUP OF THE PASTA WATER, then drain.
- While the water comes to a boil, in a large, deep skillet or Dutch oven (one large enough to hold the cooked pasta and vegetables), add the oil and butter. Once the butter has melted, add the shallot. Sauté for 2 minutes.
- Add the carrots and bell pepper. Sauté for 3 minutes.
- Add the asparagus, Italian seasoning, salt, and pepper. Cook until vegetables are crisp-tender, 3 to 4 minutes more. Stir in garlic and cook 30 seconds.
- As soon as the pasta is drained (remember to save its cooking liquid!!), add it immediately to the vegetables along with the peas. Stir to combine, then stir in the Parmesan and Greek yogurt. Toss to coat, adding the cooking liquid as needed to loosen the sauce. Enjoy immediately, topped with herbs and additional Parmesan.
