Food and Recipes Pasta Skillet Pasta Primavera 4.8 (5) 3 Reviews This easy skillet pasta primavera is full of vegetables and comes together in just 30 minutes. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on April 2, 2024 Recipe tested by Julia Levy Recipe tested by Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Active Time: 30 mins Total Time: 30 mins Servings: 4 Spring screams for speedy suppers, and this quick pasta dinner is just the ticket. Although pasta primavera is Italian in notion and New York City in pedigree, it’s the perfect vehicle for fresh Southern vegetables. Here, we've recruited tender spears of asparagus, petite green peas, and sweet-tart cherry tomatoes, but you can toss in any spring vegetable you like, such as baby carrots, snow peas, sugar snaps, or even fresh spinach. We chose bow tie pasta to be fun and festive, but feel free to use anything you have on hand, from elbows to little shells to classic penne. Ingredients 1 lb. uncooked bow tie pasta 1/2 cup extra-virgin olive oil, divided 2 medium leeks, well cleaned, white and light green parts thinly sliced (about 2 cups) 1 1/2 tsp. kosher salt, divided, plus more for cooking water 2 Tbsp. thinly sliced garlic (from 4 cloves) 1 lb. trimmed asparagus spears, cut into 2-inch pieces (about 3 1/2 cups) 1 cup fresh or frozen green peas 1/2 tsp. crushed red pepper 4 oz. Parmigiano-Reggiano cheese, grated (about 1 cup), divided 1 tsp. grated lemon zest (from 1 lemon), divided 1 cup cherry tomatoes, halved 1/4 cup packed fresh basil leaves Directions Bring a large pot of salted water to a boil over high. Add pasta to boiling water; cook until al dente, about 10 minutes. Drain pasta, reserving 1 cup cooking water. While pasta cooks, heat 6 tablespoons of the oil in a large high-sided skillet or saucepan over medium-low. Add leeks and 1 teaspoon of the salt; cook, stirring often, until leeks have softened and are starting to caramelize, about 10 minutes. Reduce heat to low, and add garlic. Continue to cook, stirring occasionally, until the leeks are caramelized, about 3 minutes. Add asparagus pieces and remaining 1/2 teaspoon salt to skillet; increase heat to medium-high. Cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add peas and crushed red pepper; cook, stirring constantly, until peas are bright green, about 1 minute. Add drained pasta and 1/2 cup of the reserved cooking water to skillet; cook, stirring constantly, until liquid has mostly absorbed, about 2 minutes. Add remaining 1/2 cup cooking water; continue cooking, stirring constantly, until liquid has mostly absorbed and mixture has thickened slightly. Remove skillet from heat, and stir in 3/4 cup of the Parmigiano-Reggiano, 1/2 teaspoon of the lemon zest, and remaining 2 tablespoons oil. Stir constantly until sauce is creamy, about 30 seconds. Stir in tomatoes until coated and combined. Top pasta mixture with basil leaves, remaining 1/4 cup Parmigiano-Reggiano, and remaining 1/2 teaspoon lemon zest. Serve immediately. Rate It Print