Pasta Primavera is the perfect springtime dish: it’s comforting and loaded with fresh, local, seasonal veggies. Turning Green alum and professional chef, Ashley Ugarte, recently created this recipe and we’re thrilled to share it with you. If you make it, tag us in your photos @consciouskitchn!

Pasta Primavera

Serves: 4  Prep: 10 min  Cook: 20 min Ready: 30 min

Ingredients

2 small carrots, shredded
1 bulb spring onion, chopped
1 large clove garlic, diced
½ leek, sliced
1 cup cherry tomatoes, sliced in half
7 spears fresh asparagus (substitute if not in season), chopped in a diagonal
½ cup fresh peas
Small lemon (for zest and juice)
8 oz dry pasta (gluten-free and grain free are great options)
Salt and pepper to taste
Parsley and freshly grated parmigiano reggiano or vegan cheese for finishing
Oil for cooking and finishing

Directions

1. Bring a large pot of water to a boil. Add salt and pasta to boiling water. Follow the cooking time on the box, stirring occasionally. Drain well. Pour the pasta back into the pot
2. While the pasta is cooking, heat oil in a skillet over medium heat
3. Caramelize the onion and leeks, about 5 minutes, then add garlic and cook until fragrant
4. Add the asparagus, cook until tender (but still crisp) and bright green
5. Add the carrots, cherry tomatoes, and peas, cook until the peas are bright green, about 2 minutes
6. Add the lemon zest, salt & pepper to taste
7. Add veggies to the pasta, toss generously with olive oil, fresh parsley, lemon juice and parmesan cheese
8. Enjoy!