Bow-Ba Fett Pasta! Or, commonly known as Pasta Primavera. I’m serving up this recipe from my May Menu on May 4th, which is Star Wars Day. May The 4th Be With You.
Pasta Primavera is the perfect spring recipe. Last weekend, a huge snow storm hit our area, but it was all melted by Monday afternoon, which means that spring has finally sprung in Colorado!
This recipe uses lots of fresh seasonable ingredients. What I like about it is that by buying these veggies for making Pasta Primavera is that you can really make two dishes from them. Since the recipe only uses small amounts of each vegetable, the leftovers can be used as side dishes all week, or tossed together with a sweet sesame ginger sauce for stir fry!
What makes this recipe so delicious though is all of the parmesan cheese! 1/2 cup isn’t enough for our family, and we add more and more and more! You’re going to love how quick and easy this recipe is!
1 lb farfalle
2 tbsp olive oil
1/2 cup cherry tomatoes, halved
2 cups broccoli florets
1 cup zucchini, diced
1 shallot, sliced
2 cups asparagus, cut into 1” pieces
1 cup baby spinach
1 lemon, juiced
1 cup peas
1 tsp garlic
1/2 cup parmesan cheese
2 tsp salt
1 tsp black pepper
In a large pot of salted water, cook pasta according to package directions. Drain, saving 3/4 cup cooking water and set aside. Add broccoli to pasta while cooking. Boil broccoli for 4 minutes, and using a slotted spoon remove from water.
In a large skillet, heat olive oil over medium-high heat until shimmering. Add tomatoes, zucchini, broccoli, asparagus and shallot to pan and cook, stirring constantly until softened – about 10 minutes. Stir in peas, spinach and garlic. Cook for another 3 minutes, stirring constantly.
Add cooking liquid to pan, and scrape up all the browned bits on the bottom.
Remove from heat and stir in pasta, lemon juice and parmesan cheese. Toss until well combined. Serve warm with additional parmesan cheese if desired.
Click the link below for the FREE printable version of the recipe: