Asparagus Primavera with Spinach and Peas

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  • 4 quarts water
  • 2 tablespoons salt
  • 1 pound dried pasta
  • 1 cup trimmed, 1-inch pieces of asparagus
  • 1 cup frozen green peas
  • 2 cups coarsely chopped baby spinach
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (15.5-oz.) can diced tomatoes (not drained)
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon dried red chili flakes
  • 3/4 cup Parmesan cheese


Bring water to a boil. Add salt and pasta. Cook, stirring frequently, until pasta starts to soften, about seven minutes.

Add asparagus. When pasta and asparagus are tender, add peas and spinach. Drain.

In a skillet over medium heat, sauté garlic in olive oil until just sizzling and golden. Add tomatoes; cook until mixture is thick enough to coat pasta, about 4-5 minutes.

Add cream and cook for another two minutes. Return vegetables and pasta to pot. Add sauce, salt, pepper and chili flakes.

Sprinkle each serving with cheese.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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