Spring Veggie Pasta Primevera

Spring is here which means it's time to switch out your comfort food for some fresh, healthy, light dishes!


2 cups Asparagus, trimmed and cut into 2 inch pieces

1 large Red bell pepper, seeded and thinly sliced

1 large Green bell peppers, seeded and thinly sliced

2 cups Broccoli florets, cut in half

1 medium red onion, diced

1 cup Cherry tomatoes, cut in half

4 cloves of Garlic, minced

1 cup frozen Peas

1 cup Spinach

2 tbsp. fresh Basil, roughly chopped

1 lb Bow tie Pasta (or your choice), cooked according to package

1/4 cup Sicilian Lemon White Balsamic

4 tbsps. Tuscan Herb Olive Oil

Parmesan Cheese for sprinkling

Salt & Pepper to taste



Cook your choice pasta according to directions on package.

In a large wok or skillet, saute the broccoli, peppers, onions, asparagus and garlic until tender about 5-8 minutes. Stir in the spinach, frozen peas, and cherries tomatoes. Continue cooking for another 5 minutes. Once veggies are cooked to your liking, remove from heat and transfer to a large bowl. Add in the pasta, Sicilian Lemon Balsamic, basil and parmesan. Season with salt & pepper then lightly toss together and serve warm.

Finish your bowl of pasta with a drizzle of extra Tuscan Herb Olive Oil and more parmesan.