Springtime Veggie Pasta Primavera Recipe

Celebrate all things spring with this satisfying pasta dish that combines farm-fresh veggies and in-season herbs.

By Shanna Schad | pineappleandcoconut.com

Prep Time: 15 min.

Cook Time: 10 min.


Total Time: 25 min.

Servings: 4-8

Ingredients

World Market® Brand Gigli Tri-Colored Pasta, 7.6 oz.

1 jar artichoke lemon pesto

2 tbsp heavy cream

salt and pepper to taste

1 tbsp olive oil

1/2 lb. skinny asparagus, thicker ends cut off, remaining cut into 2” pieces

1/2 lb. broccoli, cut into small florets

1/2 lb. sugar snap peas

2 bell peppers, orange or red, stem and seeds removed, cut into 1” pieces

2 yellow squash (or zucchini), cut into 1” pieces

1/2 cup fresh basil, thinly sliced

1 cup grape tomatoes, sliced in half

grated 3-cheese blend (for garnish)

Directions

1. Wash and prepare all the vegetables. Set aside.

2. Bring a pot of salted water to a boil. Cook pasta according to package directions. Reserve 2/3 cup of salted pasta water. Drain pasta and pour into a large mixing bowl.

3. Combine reserved pasta water with artichoke pesto and two tablespoons of heavy cream. Heat over medium heat in a saucepan on the stove for 2 minutes or until steaming. Combine sauce with cooked pasta. Taste and season with salt and pepper if desired.

4. Heat the oil in a large sauté pan and sauté the asparagus, broccoli, snap peas, bell pepper and squash for 1-2 minutes. Combine with the pasta. Add in the grape tomatoes and fresh basil and stir.

5. Garnish with grated parmesan cheese and more thinly sliced basil. Serve.

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