Pasta Primavera


  • 2 tbsp. extra virgin olive oil
  • Kosher salt and pepper
  • 6 cups spring vegetables, cut to about the same size (Try asparagus, peas, zucchini, button mushrooms, etc.)
  • 3 cloves of garlic, grated
  • ¼ cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • Basil and parsley, chopped
  • ½ cup heavy cream
  • 1 lb. pasta


  1. Bring a large pot of water to a boil, add enough salt to taste like sea water.
  2. Add pasta and set timer for al dente pasta. (check package instructions)
  3. In a separate saucepan, heat a little olive oil and 1 of the cloves of grated garlic.
  4. Add the cherry tomatoes, sprinkle with a little Kosher salt and pepper and heat through.
  5. Sprinkle with a little basil. Set aside.
  6. In a large sauté pan, heat olive oil and add 2 cloves garlic, grated or finely chopped.
  7. When fragrant, add vegetables, and stir fry quickly until just tender-crisp. Turn off heat if pasta is not ready.
  8. When pasta is cooked, use a large strainer to add to vegetable mixture in frying pan.
  9. Add the cream and enough pasta water to make a sauce. Taste and adjust seasoning.
  10. Add parmesan and basil. Sprinkle with parsley and top with cherry tomatoes.
  11. Serve with a little more Parmesan and a drizzle of extra virgin olive oil.