Pasta Primavera

From Changing the Math on Organics



From the Conscious Kitchen Cookbook, recipe and photos by Chef Ashley Ugarte

Serves 4

  • 8 ounces dry pasta
  • Oil for cooking and finishing
  • 1 bulb spring onion, chopped
  • ½ leek, sliced
  • 1 large clove garlic, diced
  • 7 spears fresh asparagus (substitute if not in season), chopped on the diagonal
  • 2 small carrots, shredded
  • 1 cup cherry tomatoes, sliced in half
  • ½ cup fresh peas
  • Salt and pepper to taste
  • 1 small lemon (for zest and juice)
  • Parsley for finishing
  • Freshly grated Parmigiano Reggiano for finishing

Bring a large pot of salted water to a boil. Follow the cooking time on the pasta package, stirring occasionally. Drain well. Pour the pasta back into the pot.

While the pasta is cooking, heat oil in a skillet over medium heat. Caramelize the onion and leek, about 5 minutes, then add garlic and cook until fragrant.

Add the asparagus, cook until crisp-tender and bright green. Add the carrots, cherry tomatoes, and peas, and cook until the peas are bright green, about 2 minutes.

Add the lemon zest, salt, and pepper to taste. Add veggies to the pasta and toss generously with olive oil, fresh parsley, lemon juice, and parmesan cheese. Enjoy!