One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!
Hi everyone, Danae here from Recipe Runner with my monthly guest post! Today’s recipe takes full advantage of all the wonderful spring vegetables that are currently in the grocery store, Pasta Primavera.
I’ve been taking full advantage of all the wonderful spring produce lately. That’s not to say that summer, fall and winter don’t have great produce as well, but there is something about the spring selection that has me wanting to add it to everything. I love piling my salads so high with radishes, asparagus, beets, carrots and zucchini that you can hardly find the lettuce underneath it all.
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Along with adding ALL the vegetables to salad, I love to grill or roast them as a side dish with chicken or fish. Then when I get a carb craving, it’s all about loading them into a pasta dish like this Pasta Primavera!
Pasta Primavera is one of those meals that I can remember my mom making when I was a kid. I’m sure a creamy pasta dish was her sneaky way of getting some veggies into me and my sister as I’m sure many of you parents out there use that same trick. Well it sure worked, because I loved it! Today I’m sharing a modified version of her recipe. The basis for the recipe is the same, pasta, a creamy béchamel sauce and of course, the spring vegetables. The difference between our recipes is I’ve added quite a few more vegetables, used fresh basil instead of dry and for a fun pop of spring green color used spinach fettuccine. This recipe is very interchangeable as far as what vegetables or pasta you use. Just pick your favorites, your kids’ favorites or what you can find. Anything goes with this easy spring inspired pasta dish!