Spring is just hinting at itself here in Colorado. On my walks around the neighborhood I spy crocuses and snow drops. There is something entirely magical about snow drop flowers popping up when there is still snow on the ground. They are the harbingers of spring. This is something I only started to appreciate once I moved to a place with real winter. There is celebration and joy at making it through another winter to the eruption of spring. The ground comes alive with color and you an just feel the whole neighborhood take a big exhale.

This pasta dish is linked with spring in my mind as primavera means “spring” in Italian. This refers to all the spring vegetables that are typically used. The restaurant Le Cirque in New York made this dish famous, and I can see why. It’s the perfect “ease into spring” dish. The pasta is hearty, but the veggies and sauce are light and fresh.

We use veggies that are mostly found year round, so feel free to give yourself a little pop of spring any time you need it! I love using all the fun seasoning spring veggies when I find them such as super tender asparagus and fresh spring peas. Feel free to use whatever vegetables you have on hand.

Pasta Primavera

Ingredients

1 zucchini

1 yellow squash

1 carrot

½ red onion

1 cup cherry or grape tomatoes

3 cloves garlic

½ cup grated parmesan

1 lemon

½ cup frozen peas

8 oz penne pasta

2 Tablespoons unsalted butter

2 Tablespoons olive oil

1 teaspoon oregano

½ teaspoon salt

¼ teaspoon black pepper

Instructions

1. Slice your zucchini into half moons. First cut your zucchini long ways like half hot dog bun. Then put your flat side down. Then slice into thick slices. 
2. Slice your yellow squash the same way. 
3. Peel and slice your carrot. 
4. Peel and slice your red onion. 
5. Slice your tomatoes in half. 
6. Peel and mince your garlic. 
7. Grate your parmesan if not already grated. 
8. Zest your lemon. Add zest to a small bowl.
9. Cut your lemon in half and juice into the same small bowl. 
10. Measure your butter and add it to your bowl of lemon juice and zest. 
11. Start a large pot of heavily salted (should taste like the sea) water to boil for pasta. Cook according to the directions on your pasta box or until al dente. Save ¼ cup starchy pasta water after your pasta is done. 
12. In a large, deep skillet, heat your olive oil over medium heat until shimmery. 
13. Add your carrots and onion. Cook 2 minutes. 
14. Add your zucchini and yellow squash. Cook 2 minutes. 
15. Add your garlic, tomatoes, and peas. Cook 2 minutes and then turn off your heat. 
16. Add your butter, lemon zest, and lemon juice. 
17. Add your oregano, salt, and pepper.  
18. Combine your pasta and vegetables in a large bowl. Add your parmesan and the ¼ cup of pasta water. Stir until combined. 

Notes: 

• Use whatever veggies you have around! The important thing to remember is to start the sturdier veggie first. 
• There is much debate over whether pasta water really helps your sauce come together, but I like to think it does! Your pasta water contains a little starch from the cooking pasta (this is why it looks cloudy). Starch helps thicken your sauce and helps turn butter, cheese, and lemon juice into a nice sauce.
• Top with your favorite fresh herbs. Parsley is nice here. Or tarragon. 
• Pasta Primavera means spring pasta. I like to use fresh spring veggies for this when they become available at the farmers market for a fun spring celebration. Think: spring peas, garlic scapes, slicing turnips, and anything else  that looks yummy! Bring your kiddo along and give them a few options to pick from. This will give them more agency in the dish and maybe feel a little better about so many veggies being present on their plate.
• If your family is feeling hesitant about the quantity of veggies in this dish, feel free to scoop out some pasta before adding all the veggies. Another option is to serve the pasta (with your butter and parmesan sauce) and the veggies separate.