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Pasta Primavera

Fresh spring asparagus and bell pepper make this super-fast pasta a favorite for lunch or dinner.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
430 calories per serving


> 1/2 (16 oz) box bow tie pasta
> 1 bunch asparagus
> 1 red bell pepper
> 1 zucchini
> 1 pint cherry tomatoes
> 1 (4 oz) pkg goat cheese
> 2 tbsp olive oil
> 1 1/2 cups shredded carrots


Cook the pasta according to package directions. Meanwhile, remove woody ends from asparagus and chop into 1-inch pieces. Slice the pepper into thin strips. Halve the zucchini lengthwise and cut into ½-inch pieces. Halve the tomatoes and crumble the goat cheese.
Heat oil in a heavy bottom pan over medium heat. Sauté asparagus, bell pepper, zucchini, and carrots for 5 min. or until soft. Add the tomatoes and cook for an additional 2 min. Season with salt (in moderation) and pepper. Drain the pasta, reserving ¼ cup cooking liquid. Add the pasta and reserved cooking liquid to the pan with the vegetables. Stir in the goat cheese. Serve hot or cold.

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