This light and refreshing Pasta Primavera celebrates the best of spring produce. Tender fava beans are paired with crisp asparagus tips and sweet snow peas, creating a colorful medley of textures and flavors. The vegetables are gently sautéed with garlic in butter, preserving their natural sweetness and bright colors. Whole wheat noodles provide a hearty, nutty base that absorbs the savory juices perfectly. It is an ideal weeknight dinner that feels elegant yet remains simple enough for busy evenings. The dish is naturally vegan if you substitute the butter with olive oil, making it a versatile option for various dietary preferences. Serve immediately to enjoy the peak freshness of the seasonal vegetables.
Pasta Primavera – Clipper
Description
This light and refreshing Pasta Primavera celebrates the best of spring produce. Tender fava beans are paired with crisp asparagus tips and sweet snow peas, creating a colorful medley of textures and flavors. The vegetables are gently saut&# 195;©ed with garlic in butter, preserving their natural sweetness and bright colors. Whole wheat noodles provide a hearty, nutty base that absorbs the savory juices perfectly. It is an ideal weeknight dinner that feels elegant yet remains simple enough for busy evenings. The dish is naturally vegan if you substitute the butter with olive oil, making it a versatile option for various dietary preferences. Serve immediately to enjoy the peak freshness of the seasonal vegetables.Ingredients
Directions
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Shell the fava beans to remove the outer pods.
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Trim the ends of the snow peas and remove any tough strings.
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Snap off the woody ends of the asparagus and cut the spears into 1-inch pieces.
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Bring a large pot of salted water to a boil.
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Blanch the shelled fava beans in the boiling water for 2-3 minutes.
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Drain the beans and reserve some of the cooking liquid.
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Rinse the beans under cold water to stop the cooking process, then slip them out of their inner skins.
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Return the water to a boil and blanch the snow peas for 30 seconds.
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Drain the snow peas and set aside.
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Boil the asparagus pieces in the same water for about 2 minutes until just tender.
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Drain the asparagus and set aside with the other vegetables.
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Melt the butter in a large skillet over medium heat.
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Add the crushed garlic and sauté for a few seconds until fragrant, being careful not to let it brown.
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Add the prepared vegetables to the skillet and season with salt and pepper.
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Cover the skillet and set aside to keep warm.
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Cook the whole wheat noodles according to package directions until just tender.
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Drain the noodles, reserving a little pasta water if needed.
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Reheat the vegetables in the skillet if necessary.
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Toss the warm vegetables and their juices with the cooked noodles.
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Season with additional salt and pepper if needed, and garnish with fresh parsley before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 35.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 3.1g13%
- Sugars 3.7g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this recipe vegan, substitute the butter with olive oil or a plant-based butter alternative.
If fresh fava beans are unavailable, you can use frozen shelled fava beans; cook them directly from frozen according to package instructions.
For added protein, consider adding grilled chicken or chickpeas to the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture.
