Print Recipe - 12 oz. dried penne pasta
- 2 Tbsp. olive oil
- 1 (3.5 oz.) tub Epicurean Butter Garlic Parmesan Flavored Butter, divided
- 1 shallot, minced (about 1 tsp.)
- 10 asparagus spears, cut into 1-inch pieces
- 1 cup julienned carrots
- 1 cup orange or yellow bell pepper cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sugar snap peas, strings removed and halved
- ½ cup frozen peas
- 1 cup multi-colored cherry tomatoes, halved
- ¾ cup grated parmesan cheese, plus more for serving
- pinch red pepper flakes
- 3 Tbsp. chopped fresh basil leaves, for serving
Pasta Primavera
Prep time
25 min
Cook time
15 min
Servings
6 pers
Difficulty
medium
Ingredients
This Recipe calls for
Garlic Parmesan Butter
3.5 oz tub
$4.99
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1
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About
All the best and brightest spring vegetables come together in this delicious dish that celebrates the season.
Instructions
- Chop veggies as directed.
- Bring a large pot of salted water to boil and cook pasta according to instructions on pack.
- In a large skillet, combine olive oil, 1 tablespoon Epicurean Butter Garlic Parmesan Flavored Butter, and minced shallot and cook over medium-high heat until shallot is tender, 1-2 minutes.
- Add asparagus, carrots, bell peppers, broccoli, and snap peas. Sauté over medium-high heat until just crisp-tender, 5-7 minutes.
- Once pasta is done, reserve ½ cup of the pasta water and set aside. Drain pasta.
- Add ½ cup reserved pasta water and remaining Epicurean Butter Garlic Parmesan Flavored Butter to the vegetables along with the peas and halved tomatoes, stirring or tossing until butter is melted.
- Stir in parmesan cheese and red pepper flakes.
- To serve, spoon into bowls and top with chopped basil and additional parmesan cheese.
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