Spring Primavera

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It’s Spring! The weather is warming, the trees are budding, and the produce section is ushering in fresh, bright veggies. I am so excited! I am so ready for lighter, fresher fare. This dish takes advantage of all those fresh spring produces with delicate green asparagus and colorful butternut squash paired beautifully, not to mention tastefully, with pasta. The veggies are sautéed in extra virgin olive oil which is all the dressing you need. This makes a perfect main course on those nights you are craving light and easy.

Prep the Veggies:

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Trim away any tough ends from 1 bunch of asparagus. Cut into 1” pieces. Wash and trim 3 green onions and cut into thin slices. Remove stem and seeds rinsing 1 red bell pepper. For the color of this dish do not substitute a green or orange bell pepper. Dice the pepper. Cut the ends off of 1 butternut squash, slice down the middle removing the pulp and seeds. Peel the outer skin and rinse under cold water. Dice into small pieces. Wash and pat dry ¼ cup loosely packed fresh basil leaves and roughly chop.

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Cook the Pasta:

In a large pot bring 4 quarts of salted water to a rolling boil. Add the pasta returning to a boil. Boil uncovered for 9 – 11 minutes, or until al dente, stirring occasionally.

Sauté the Vegetables:

Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the red pepper and green onion; sauté for about 3 minutes.

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Add the squash and asparagus and sauté another 7 minutes, or until the vegetables are fork tender. Remove from heat and stir in the basil.

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Drain the pasta and add to the vegetables. Stir in 1/4 cup olive oil and season with salt and pepper, to taste. Garnish with 1/2 cup grated Parmesan cheese and serve immediately.

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This dish is delish as a meatless main course but if you prefer you can add 4 ounces of diced ham or prosciutto when you add the squash and asparagus.– Ella💙

Spring Primavera
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: American
Keyword: pasta, vegetables, vegetarian,
Servings: 4
Author: Ella @ thewackyspoon.com
Ingredients
  • 16 ounces rigatoni pasta
  • 1 bunch asparagus
  • 1/2 cup extra-virgin olive oil, divided
  • 3 green onions, thinly sliced
  • 1 red bell pepper, seeded and diced
  • 1 butternut squash, peeled and diced
  • 1/4 cup loosely packed fresh basil, chopped
  • Salt and pepper, to taste
  • 1/2 cup Parmesan cheese, grated
Instructions
  1. In a large pot bring 4 quarts of salted water to a rolling boil. Add the pasta and return to a boil, stirring occasionally. Boil uncovered for 9 – 11 minutes, or until al dente.
  2. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the red pepper and green onion; sauté for about 3 minutes. Add the squash and asparagus and sauté another 7 minutes, or until the vegetables are fork tender. Remove from heat and stir in the basil.
  3. Drain the pasta and add to the vegetables. Stir in the remaining 1/4 cup olive oil and season with salt and pepper, to taste. Garnish with 1/2 cup grated parmesan cheese and serve immediately.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

18 thoughts

    1. Absoulety and the I love the color of sweet potatoes and corn. I would maybe use cilantro or parsley instead of basil and green chilies instead of red bell pepper with a squeeze of lime.

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