All the best and brightest spring vegetables come together in this delicious dish that celebrates the season.
12 oz dried penne pasta
2 Tbsp olive oil
1 (3.5 oz) tub Epicurean Butter Garlic Parmesan Flavored Butter, divided
1 shallot, minced (about 1 tsp)
10 asparagus spears, cut into 1-inch pieces
1 cup julienned carrots
1 cup orange or yellow bell pepper cut into bite-sized pieces
1 cup broccoli florets
1 cup sugar snap peas, strings removed and halved
½ cup frozen peas
1 cup multi-colored cherry tomatoes, halved
¾ cup grated parmesan cheese, plus more for serving
pinch red pepper flakes
3 Tbsp chopped fresh basil leaves, for serving
Chop veggies as directed.
Bring a large pot of salted water to boil and cook pasta according to instructions on pack.
In a large skillet, combine olive oil, 1 tablespoon Garlic Parmesan Flavored Butter, and minced shallot and cook over medium-high heat until shallot is tender, 1-2 minutes.
Add asparagus, carrots, bell peppers, broccoli, and snap peas. Sauté over medium-high heat until just crisp-tender, 5-7 minutes.
Once pasta is done, reserve ½ cup of the pasta water and set aside. Drain pasta.
Add ½ cup reserved pasta water and remaining Garlic Parmesan Flavored Butter to the vegetables along with the peas and halved tomatoes, stirring or tossing until butter is melted.
Stir in parmesan cheese and red pepper flakes.
To serve, spoon into bowls and top with chopped basil and additional parmesan cheese.