Pasta Primavera
""Primavera" means spring. This lightly creamy Pasta Primavera is filled with fresh spring vegetables. Use any veggies you like year-round!..."
INGREDIENTS
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6 ounces whole wheat cavatappi pasta
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2 tablespoons extra-virgin olive oil
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2 tablespoons unsalted butter
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1 small shallot (chopped or ½ cup chopped spring onion)
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2 carrots (peeled and cut into thin, 1/4-inch x 1-inch matchsticks)
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1 red bell pepper (cored and cut into matchsticks)
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1 yellow bell pepper (cored and cut into matchsticks)
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1 pound asparagus (ends snapped and cut diagonally into 1-inch pieces)
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2 teaspoons Italian seasoning (plus additional to taste)
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1 teaspoon kosher salt (plus additional to taste)
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¼ teaspoon ground black pepper
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3 garlic cloves (finely chopped)
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1 cup frozen peas (no need to thaw)
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1 cup freshly grated Parmesan cheese (at room temperature, plus additional for serving)
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½ cup whole milk Greek yogurt (at room temperature (DO NOT use fat free or it will curdle))
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Chopped fresh parsley (tarragon, or basil, for serving)
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