Pasta Primavera with Epicurean Butter Garlic Parmesan Flavored Butter

Pasta Primavera

Prep time
25 min
Cook time
15 min
6 pers


  • 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

This Recipe calls for

Garlic Parmesan Butter
Garlic Parmesan Butter
3.5 oz tub


All the best and brightest spring vegetables come together in this delicious dish that celebrates the season.


  1. Chop veggies as directed.
  2. Bring a large pot of salted water to boil and cook pasta according to instructions on pack.
  3. 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.
  4. Add asparagus, carrots, bell peppers, broccoli, and snap peas. Sauté over medium-high heat until just crisp-tender, 5-7 minutes.
  5. Once pasta is done, reserve ½ cup of the pasta water and set aside. Drain pasta.
  6. 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. 
  7. Stir in parmesan cheese and red pepper flakes.
  8. To serve, spoon into bowls and top with chopped basil and additional parmesan cheese.