Did you know primavera means Spring in Italian? Most pasta primavera recipes contain tomatoes and a variety of vegetables, but this recipe focuses specifically on using fresh springtime produce, lightly seasoning and cooking the vegetables al dente to retain some bite and letting their flavors shine.
1. In a large skillet, heat half of the extra-virgin olive oil over medium heat. Add the asparagus, peas, leeks, and snow peas and cook until beginning to soften but not browned, about 5 minutes. Add the minced garlic and cook for 1 minute longer.
2. Meanwhile, cook the pasta according to package directions. When the pasta is done, drain it, and transfer it to the pan with the vegetables. Add the artichokes and mix to combine.
3. Finish the pasta with lemon juice, lemon zest, and 2 tablespoons extra-virgin olive oil. Garnish with minced chives and Parmesan if using, and serve.
You can substitute any type of pasta in this recipe.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 29.9mg||1 %|
|Potassium 355.5mg||9 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 47.6g|
|Protein 7.2g||10 %|
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Calories per serving: 376
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