Pasta Primavera
This pasta primavera is light, packed with veggies, and super easy to make. A perfect spring or summer dish that's as delicious as it is simple.
Servings: 4 people
Ingredients
- 8 oz dried pasta of choice I used cavatappi
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets
- 1-2 shallots sliced
- 5-6 garlic cloves finely chopped
- 6-7 basil leaves torn
- 1 bunch asparagus cut into little discs, cute ends can stay intact
- 1 large zucchini sliced into half moons
- ½ cup freshly grated Locatelli
- ¼ cup frozen peas
- ¼ cup freshly grated Parmiagano plus more
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- red pepper flakes to taste
- salt and pepper to taste
- 1-2 fresh burrata balls
Instructions
- Add a pot to come to a boil.
- Meanwhile, add the olive oil to a skillet with high sides set over medium heat. Once hot, add the shallots and garlic. Cook until softened, but not burned — about 3-5 minutes.
- Add the broccoli, zucchini, and asparagus along with a pinch of salt and a bit of black pepper. Cook until softened (about 10 minutes).
- In the meantime, once the water is boiling add a big pinch of salt and the pasta. Cook one minute shy of al dente (time it so that that's nearly done when the 10 minutes are up for the veggies).
- Add the tomatoes and frozen peas to the veggies and stir. Once ready, add the pasta with a slotted spoon directly from the boiling water to the veggies along with the Locatelli, Parm, lemon juice, and a pinch of red pepper flakes. Add a little bit of pasta water if needed and stir. Bring to a low boil and cook until the sauce has thickened just a bit.
- Finish in the pot or in a serving bowl by tearing the burrata balls and nestling them into the pasta. Finish with a touch of olive oil, salt, pepper, red pepper flakes, torn basil, and some freshly grated cheese.