Primavera is Italian for Spring. And nothing says springtime like a plate of pasta primavera! As spring vegetables like asparagus and spring onions (both on sale right now) come into season, you can make this simple primavera with whatever looks good.
1-2 tbsp olive oil
2 cloves garlic, minced
4-5 crimini mushrooms, sliced
½ lb asparagus, ends snapped off, cut into 1-2 chunks
1 small zucchini, quartered lengthwise then sliced
5 cherry tomatoes, quartered
5 spring onions, sliced
7 oz canned peas
1 tbsp butter
1/2 c heavy cream
1/4 cup Parmesan cheese
1/2 lb penne pasta
salt & pepper to taste
- Cook your pasta according to directions.
- While water boils and pasta cooks, Heat up oil in a sauté pan over medium heat. Cook garlic until fragrant (1-2 min). Add mushrooms and cook until softened, 2-3 minutes. Add asparagus and zucchini. Cook until tender (5-7 min).
- Add tomatoes and spring onions and cook until tomatoes softened, 2-3 min. Add butter and stir until melted. Add peas, cream and parmesan cheese. Cook until cheese is melted. Add cooked pasta and mix until the pasta is coated with sauce.
- Serve topped with a bit more parmesan and freshly chopped cilantro.