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Pasta Primavera with Peas, Asparagus and Kale

Pasta Primavera with Peas, Asparagus and Kale
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This flavorful pasta primavera features fresh peas, tender asparagus, and healthy kale in a light sauce. It is a quick and satisfying meal perfect for any weeknight.

Ingredients

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  • 1 pound pasta (penne, rotini, or farfalle)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup fresh or frozen peas
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 4 cups kale, stems removed and chopped
  • 1/2 cup vegetable broth
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  3. Add peas and asparagus to the skillet. Cook for 3-5 minutes until vegetables are tender-crisp.
  4. Stir in chopped kale and vegetable broth. Cook until kale wilts, about 3-5 minutes.
  5. Add cooked pasta to the skillet. Toss to combine with the vegetables and sauce.
  6. Season with salt and black pepper to taste.
  7. Serve immediately, topped with Parmesan cheese if desired.

Notes

  • You can use other seasonal vegetables like broccoli, bell peppers, or spinach.
  • For a creamier sauce, add a splash of heavy cream or a tablespoon of cream cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/pasta-primavera-with-peas-asparagus-and-kale/