Spring has arrived! Take advantage of the warmer weather, longer days, and… amazing springtime produce. Here is a simple and delicious pasta primavera that you can whip up anytime in just minutes. (Check out our Guide to Spring Produce to make sure you get the freshest picks at the market!)
— Katherine
Ingredients:
1 Tbsp + 1 Tbsp olive oil
2 cups baby carrots
1 cup sliced squash
1/4 lb fresh asparagus
4 fresh tomatoes (chopped)
1 small red onion (diced)
8 cloves crushed garlic
1/3 cup low-sodium chicken or vegetable broth
1 tsp marjoram
Pinch salt and pepper
2 Tbsp cream (optional)
12 oz pasta (dry)
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[sws_green_box box_size=”630″]Directions:
Preheat Oven to 400 degrees. Place asparagus, squash and carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper (to taste). Roast 10-12 minutes or until tender and set aside. Meanwhile, boil 2 quarts water and cook pasta according to package directions. Saute onion and garlic in olive oil until soft, add tomatoes cook a few more minutes. Add chicken or vegetable broth and spices. Bring to a simmer and reduce slightly. Slice roasted veggies in to bite size pieces and add to sauce. Add cream (optional) and pour over cooked, well-drained pasta. Enjoy![/sws_green_box]
Serves 4
