Whether it’s fashion or food, I am always excited about the beginning of a new season and all the fresh new looks and tastes it brings. Spring brings some of the best farm fresh vegetables that pair perfectly with pasta.
Today I’m sharing a recipe for one of my favorites! I’ve included a lot of veggies in this versatile recipe, but you can mix and match to suit your own taste using the same basic steps. It can also be served as a side dish or as the main course with the addition of seafood or chicken.
Enjoy Pasta Primavera!
Melt the butter in a large skillet or Dutch oven over medium heat. Sauté the onion and garlic for 2 minutes. Add the asparagus, mushrooms, carrots, and bell pepper. Stir fry for 2 minutes more. Stir in the chicken broth and cook for about 3 minutes, stirring often. Add the cream and basil. Bring to a slow boil, then reduce heat and simmer for 2 minutes. Season with salt and pepper. Stir in the greens peas and green onion. Cook one more minute. Toss vegetable mixture with cooked pasta. Garnish with grape tomatoes, fresh basil and Parmesan cheese.
Note: You can add leftover cooked chopped ham, salmon, shrimp or chicken.
Tell Me: What are your favorite spring pasta dishes?