Okay, this is really just a kid-friendly name for Pasta Primavera, but something magical happens when you call a dish a silly name—kids are actually willing to eat it! I love Pasta Primavera because you can use the same dish to incorporate a whole host of veggies (a great way to clean out the crisper). Fresh asparagus, broccoli, and sweet peppers are some of my favorites, but we always include a can of peas. Basically, because it’s so dang easy to do!

12 oz. box of pasta (fettuccini, linguini, or even just good ole elbow noodles are fine)

3 Tbsp. Extra-virgin olive oil

3 cloves garlic, minced

1 Tbsp flour

12 oz. chicken or vegetable stock

12 oz. cream (or use milk and add 1/2 cup dry milk)

1 bunch fresh asparagus, cut into 2-inch slices

1 can peas, drained

1 lemon, zested and juiced

1/4 cup fresh basil leaves

1/2 cup grated Parmesan cheese (plus more for sprinkling on top)

salt and pepper to taste

1. Bring a pot of salted water to a boil and cook the pasta according to directions.
2. While the pasta is cooking heat the olive oil over medium-low heat in a large saucepan. Cook the garlic for about a minute (until it becomes aromatic).
3. Add the flour to make a paste. Then add stock, cream, and lemon zest to the paste, stir and cook over high heat until it begins to boil.
4. Add the asparagus and cook until asparagus is tender-crisp (about three minutes). Add the peas and remove from heat.
5. Drain the pasta (do not rinse) and add to the sauce pot. Mix to coat the pasta.
6. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.

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