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Healthy pasta primavera with asparagus

Pasta Primavera

5 from 1 vote
"Primavera" means spring. This lightly creamy Pasta Primavera is filled with fresh spring vegetables. Use any veggies you like year-round!
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings
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Ingredients
  

  • 6 ounces DeLallo Whole Wheat Cavatappi Pasta
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot chopped or ½ cup chopped spring onion
  • 2 carrots peeled and cut into thin, 1/4-inch x 1-inch matchsticks
  • 1 red bell pepper cored and cut into matchsticks
  • 1 yellow bell pepper cored and cut into matchsticks
  • 1 pound asparagus ends snapped and cut diagonally into 1-inch pieces
  • 2 teaspoons Italian seasoning plus additional to taste
  • 1 teaspoon kosher salt plus additional to taste
  • ¼ teaspoon black pepper
  • 3 garlic cloves finely chopped
  • 1 cup frozen peas no need to thaw
  • 1 cup freshly grated Parmesan cheese at room temperature, plus additional for serving
  • 1/2 cup whole milk Greek yogurt at room temperature (DO NOT use fat free or it will curdle)
  • Chopped fresh parsley tarragon, or basil, for serving

Instructions
 

  • Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 8 minutes. RESERVE 1 CUP OF THE PASTA WATER, then drain.
    Noodles being stirred in a pot next to a bag of noodles
  • While the water comes to a boil, in a large, deep skillet or Dutch oven (one large enough to hold the cooked pasta and vegetables), add the oil and butter. Once the butter has melted, add the shallot. Sauté for 2 minutes.
    Shallot being cooked in a pot
  • Add the carrots and bell pepper. Sauté for 3 minutes.
    Bell pepper strips in a pot
  • Add the asparagus, Italian seasoning, salt, and pepper. Cook until vegetables are crisp-tender, 3 to 4 minutes more. Stir in garlic and cook 30 seconds.
    Vegetables in a Dutch oven
  • As soon as the pasta is drained (remember to save its cooking liquid!!), add it immediately to the vegetables along with the peas. Stir to combine, then stir in the Parmesan and Greek yogurt. Toss to coat, adding the cooking liquid as needed to loosen the sauce. Enjoy immediately, topped with herbs and additional Parmesan.
    A pot with noodles and vegetables

Notes

  • TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The sauce may separate a bit, but it should still taste delicious.

Nutrition

Serving: 1(of 6)Calories: 310kcalCarbohydrates: 33gProtein: 14gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 25mgPotassium: 445mgFiber: 7gSugar: 6gVitamin A: 5087IUVitamin C: 78mgCalcium: 217mgIron: 3mg

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