It’s the time of year that I like to put away my stew and slow cooker recipes and focus on nice fresh vegetables, preferably cooked as little as possible so they retain that crisp taste of spring. Some Pasta Primavera recipes use a cream sauce, but this one just mixes the vegetables with a garlic-infused olive oil, keeping everything light and letting the veggies speak for themselves. Feel free to substitute whatever spring vegetables you have on hand: sugar snap peas, green beans, red peppers, or spinach all make for great additions.

  • c
    450 g
    dried penne
  • c
    1
    small bunch asparagus, trimmed and chopped in 1” pieces
  • c
    1
    small bunch kale, chopped
  • c
    1
    large carrot, chopped
  • c
    1/3 cup
    olive oil
  • c
    2
    cloves garlic, minced
  • c
    3
    radishes, finely sliced
  • c
    zest of 1 lemon
  • c
    1 tbsp
    fresh lemon juice
  • c
    1 tbsp
    fresh tarragon, chopped
  • c
    -
    salt and pepper to taste
  • c
    -
    freshly grated parmesan
  • Directions
    • 1
      Fill a large pot with water and add penne, cooking to the package’s specification. When there is three minutes of cooking time left, add the asparagus, kale, and carrot to the water.
    • 2
      Meanwhile, heat the oil in a skillet over medium heat and add the garlic. Lower the heat to just below medium and cook until garlic is fragrant, being careful not to let the garlic burn (which can happen very quickly, so be sure to watch it closely). Remove from heat and add the radishes, lemon zest and juice, tarragon, and salt and pepper.
    • 3
      Drain the pasta and vegetables, retaining a cup or so of cooking water. Toss the pasta and vegetables with the oil mixture, coating it completely. Add some cooking water to loosen if desired. Serve with fresh Parmesan sprinkled on top.
    Tips
    • 1
      Buy jars of pre-minced garlic so that you can just scoop it directly into the hot skillet.

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