Pasta Primavera
Recipe type: Main Dish
Serves: 4
  • 16 thin stalks fresh asparagus
  • 1 yellow pepper
  • 1 red pepper
  • 1 yellow squash
  • 1 green squash
  • ½ pound snow peas
  • 8 ounces rotini
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • ¼ teaspoon white pepper
  • ¼ cup white wine
  • ¼ teaspoon salt
  • 3 small tomatoes, seeded and chopped
  • 1 tablespoon butter
  • 2 tablespoons fresh thyme
  1. Rinse asparagus, and then cut off and discard the bottom of the asparagus. Cut asparagus into 1- to 1½ -inch chunks. Set these aside and chop squash, peppers and snow peas into 1-inch squares.
  2. Cook pasta following the package directions. While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and pepper, cooking and stirring for about 30 seconds.
  3. Add wine, salt and asparagus stalks (not the tips) to the skillet. Bring to a boil and then reduce heat. Cook uncovered, stirring occasionally, until asparagus is crisp-tender (about three minutes). Add asparagus tips and tomatoes and cook, uncovered, until the tomatoes are heated through (about a minute).
  4. Remove from heat, add butter and stir.
  5. Drain pasta and add it, along with basil, to vegetables in skillet. Toss gently to combine.
Recipe by Weavers Orchard at