Spring-Inspired Pasta Primavera

Embrace the flavors of spring with my light and vibrant spring-inspired Pasta Primavera, packed with in-season asparagus, spinach, and fresh herbs. This easy, one-pan dish comes together with a creamy parmesan sauce and bright lemon juice, making it perfect for a quick weeknight dinner or a weekend gathering. Pair it with your favorite grilled chicken for extra protein, or enjoy it as a vegetarian main course. With simple ingredients and bold flavors, this spring-inspired pasta is a must-try!

Ingredients:

1 tbsp olive oil

6 tbsp butter, divided

2 cloves garlic, minced

1 shallot, finely chopped

1 lb asparagus, trimmed and cut into 1-inch pieces

3 cups spinach, chopped

2 tbsp chives, chopped (plus more for garnish)

2 tbsp lemon juice

1 cup parmesan cheese, shredded

¾ cup milk

1 tsp black pepper

1 tsp sea salt

2 tsp garlic powder

1 tbsp Italian seasoning

½ tsp crushed red pepper flakes

1 box pasta of choice

1. Wash and chop the asparagus, garlic, shallot, spinach, and chives. Juice the lemon and shred the parmesan cheese. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.

2. If adding chicken, cook it separately using your preferred method. I love pairing this dish with my Balsamic Grilled Chicken, but any cooked chicken will work!

3. In a large cast iron skillet over medium heat, add olive oil. Sauté the garlic and shallot for 1-2 minutes until fragrant. Stir in 2 tablespoons of butter and the seasonings, then add the asparagus and cook until tender. Toss in the spinach and cook until wilted.

4. Once the pasta is done, transfer it directly to the skillet with the veggies. Add the remaining butter, lemon juice, parmesan cheese, and milk. Stir until the cheese melts, creating a creamy sauce that coats the pasta.

5. Plate the pasta and top with additional parmesan cheese and fresh chives. Serve immediately and enjoy!