⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 8 ounces Pasta (linguine, fettuccine, or spaghetti)
• 1 bunch Asparagus
• 1 cup Snap peas
• 1 medium Carrots
• 1/2 head Broccoli (optional)
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/2 cup Parmesan cheese
• to taste Salt and pepper
• 1 tablespoon Lemon juice (optional)

📖 Instructions

1. First things first, get that water boiling! Fill your large pot with about 6 quarts of water and bring it to a rolling boil. Add a generous pinch of salt – it really does make a difference in the pasta's flavor. Once boiling, add your pasta and cook according to the package directions until al dente. Don't forget to reserve about 1 cup of the pasta cooking water before draining; we'll use it later!
2. While the pasta cooks, let's prep those gorgeous spring vegetables! Wash and chop your asparagus into 1-inch pieces, your snap peas in halves (or thirds if they're larger), and your carrots into bite-sized coins. If you're using broccoli, chop into florets. Get everything ready to go!
3. Once your pasta is cooked, drain it in a colander. Immediately add the pasta back to the pot. Don't rinse it! That precious starchy water helps to create a luscious sauce!
4. Now for some flavor magic. Heat your large skillet over medium heat. Add two tablespoons of olive oil – I prefer extra-virgin. Add your chopped garlic to the skillet and sauté for about 30 seconds, or until fragrant. Careful not to burn it, which can make it bitter.
5. Add your vegetables! Start with carrots since they'll take longer to cook. Add those, and maybe even a small pinch of salt and black pepper. Cook for around 3-5 minutes until they're starting to soften. Then, toss in the asparagus, followed by your snap peas and broccoli (if using). Stir frequently to ensure even cooking.
6. Cook your veggies until they're bright, crisp-tender, and still have a slight bite to them; this usually takes about 3-5 minutes more. Add a good pinch of salt and pepper. Taste and adjust seasoning as needed.
7. Time to bring it all together! Add your drained pasta to the skillet with the vegetables. Now pour in about 1/2 cup of the reserved pasta cooking water. Toss everything until the pasta is evenly coated with the veggies and water. The pasta water will help create a light, delicious sauce.
8. Stir in the Parmesan cheese, and toss to combine, making sure it melts evenly. Taste and add more salt and pepper or even a little bit of lemon juice to brighten up the flavors! If you want extra creaminess, toss in a big dollop of cream cheese at the end.
9. Serve immediately and enjoy your spectacular spring pasta primavera! Garnish with fresh herbs for an extra touch of elegance. Let me know how yours turns out!

📝 Notes

• Feel free to experiment with different vegetables! Zucchini, bell peppers, and peas all work great too.
• If you want a creamier pasta, add a splash of heavy cream or cream cheese at the end.
• Don't overcook the vegetables; you want them to be crisp-tender.
• Make it ahead! Prepare the vegetables and cheese ahead of time for a faster weeknight meal. Just combine them with the cooked pasta and sauce when ready to serve. Sounds like a plan!