Pasta Primavera with Spring Onions & Asparagus

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
cilantro, chopped

  1. Cook your pasta according to directions.
  2. 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).
  3. 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.
  4. Serve topped with a bit more parmesan and freshly chopped cilantro.