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Pasta Primavera
A fresh, vibrant pasta loaded with seasonal vegetables, olive oil, garlic, and parmesan.

Ingredients

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  • 8 oz linguine or fettuccine

  • 1 zucchini, sliced

  • 1 yellow squash, sliced

  • 1 red bell pepper, sliced

  • 1 cup asparagus tips

  • 1 cup cherry tomatoes, halved

  • 3 cloves garlic, minced

  • 3 tbsp olive oil

  • ½ cup grated parmesan cheese

  • Salt and pepper to taste

  • Fresh basil for garnish

Directions

  1. Cook pasta according to package directions. Drain and reserve ½ cup pasta water.

  2. Heat olive oil in a large skillet over medium heat.

  3. Add garlic and sauté for 30 seconds.

  4. Add zucchini, squash, peppers, and asparagus. Cook 4–5 minutes until tender-crisp.

  5. Toss in cherry tomatoes and cook 1 minute more.

  6. Add pasta to skillet and toss with vegetables.

  7. Add parmesan cheese and a splash of pasta water for a silky sauce.

  8. Season with salt and pepper. Garnish with basil and serve.

🍷 Pairings & Kitchen Essentials

       🍷 Wine Pairing

            Chef’s Pairing​

  • Pinot Grigio

  • Sauvignon Blanc

  • Vermentino

Chef’s note:
“Acidity balances the richness of the cheese and bolognese.”

      🥗 Suggested Side

  • Simple Arugula Salad

  • Arugula

  • Parmesan

  • Lemon vinaigrette

  • Cracked pepper

  • Optional: Warm garlic bread

🍳 Kitchen Essentials
 

  • Large Tungsten  Skillet

  • ​​

  •  

  • Microplane/Zester​​

  •  

  •  

  • Kitchen Tongs​​​

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