Ingredients
Pasta
- 6 ounces whole wheat cavatappi pasta
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, chopped (or ½ cup chopped spring onion)
- 2 carrots, peeled and cut into 1/4-inch x 1-inch matchsticks
- 1 red bell pepper, cored and cut into matchsticks
- 1 yellow bell pepper, cored and cut into matchsticks
- 1 pound asparagus, ends snapped and cut diagonally into 1-inch pieces
- 3 garlic cloves, finely chopped
- 1 cup frozen peas (no need to thaw)
Seasonings & Dairy
- 2 teaspoons Italian seasoning (plus additional to taste)
- 1 teaspoon kosher salt (plus additional to taste)
- ¼ teaspoon ground black pepper
- 1 cup freshly grated Parmesan cheese (at room temperature, plus additional for serving)
- ½ cup whole milk Greek yogurt (at room temperature; do NOT use fat free or it will curdle)
- Chopped fresh parsley, tarragon, or basil for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the whole wheat cavatappi pasta and cook until al dente, about 8 minutes. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta well.
- Sauté Shallots: While the water heats, heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons unsalted butter in a large deep skillet or Dutch oven over medium heat. Once the butter has melted, add the chopped shallot and sauté for 2 minutes until fragrant and softened.
- Sauté Carrots and Bell Peppers: Add the carrots, red bell pepper, and yellow bell pepper to the skillet. Cook and stir for about 3 minutes until they begin to soften but still retain some crunch.
- Cook Asparagus and Season: Add the asparagus pieces, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook the mixture for 3 to 4 minutes until the vegetables are crisp-tender. Stir in the chopped garlic and cook for an additional 30 seconds to release its aroma.
- Combine Pasta and Vegetables: As soon as the pasta is drained, add it immediately to the skillet with the sautéed vegetables along with 1 cup of frozen peas. Stir gently to combine all ingredients evenly.
- Add Dairy and Finish the Sauce: Stir in 1 cup of freshly grated Parmesan cheese and ½ cup of whole milk Greek yogurt. Toss everything together to coat the pasta and vegetables thoroughly. Add reserved pasta water gradually as needed to loosen and create a creamy sauce that clings to the pasta.
- Serve: Transfer the creamy pasta primavera to serving bowls or plates. Garnish with chopped fresh parsley, tarragon, or basil and serve topped with additional Parmesan cheese if desired. Enjoy immediately while hot.
Notes
- Reserve pasta water to help bind and loosen the creamy sauce for perfect consistency.
- Do not use fat-free Greek yogurt; it will curdle when heated.
- Feel free to substitute fresh or seasonal vegetables as desired.
- Use kosher salt and adjust seasoning to taste.
- Serve immediately for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
