I know this doesn’t look like the traditional pasta primavera recipe, but this is one of the those dishes that just begs to be messed with—so I did just that. I kept the sauce simple and pretty traditional, the only thing I added that seems out place are the beets. Okay, and maybe the watercress—maybe. Actually scratch all that I’ve just said and let’s just consider pasta primavera as a canvas for you to dress this dish with the veggies you want.
And if you want to throw in grilled or torn rotisserie chicken, then do it. I had to portion out half this dish and replace the beets with chicken for my non-beet-eating family. There are certainly no rules here. And if adding chicken to this traditionally vegetarian dish flips it to a chicken pasta dish—so be it.
No need to worry over small details like what to call it. Let’s just eat! Enjoy.
- 1 lb thin spaghetti pasta, cooked according to package
- 3 tablespoon butter
- 1 garlic clove
- 3/4 cup heavy cream
- 1/2 grated parmesan cheese
- salt and pepper
- 1 lb. asparagus, stems trimmed, cut into 1 1/2-inch lengths
- 3 large beets, roasted and peeled
- 6 0z. mini heirloom tomatoes, halved
- handful of watercress (optional)
- Add the butter to a skillet over medium heat and cook until just brown in color and nutty in fragrance., about 3 minutes. Add the garlic and cook for 1 minute. Add in heavy cream and parmesan cheese, stir and cook until cheese is well blended melted. Add salt and pepper to taste. Add the pasta and vegetables to pan, toss to coat. Remove from heat and serve immediately.