Vegetable Pasta Primavera

This Pasta Primavera from Chef Billy Parisi is a perfect spring dish that puts a light and healthy spin on your typical pasta recipe.

Seasonal asparagus, leeks, carrots and peas add a fresh taste alongside ribbons of fettuccine and the bold flavor of parmesan cheese.

Vegetable Pasta Primavera

Serves 6

Ingredients
• 3 Tbsp. olive oil
• 2 leeks, thinly sliced
• 10-12 stalks of asparagus, cut into 1” slices
• 4 baby carrots, thinly shaved
• ½ cup peas
• 2 cups packed baby spinach
• 1 lb. cooked Heinen’s fettuccine pasta
• 1 ½ cups hot pasta cooking water
• 1 cup shredded parmesan cheese
• Salt and pepper, to taste

Instructions
1. Add the oil to a large frying pan over medium heat and cook the leeks for 2-4 minutes or until lightly browned.
2. Next, add in the asparagus and carrots and sauté for 1 to 2 minutes.
3. Place in the peas and spinach and cook for 1 to 2 minutes.
4. Mix in the cooked pasta, pasta water, cheese, salt and pepper until combined.
5. Serve and enjoy!

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