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recipe image Pasta Primavera

Pasta Primavera

Pasta Primavera

  • Prep time18 min
  • 35 min
  • Portions 4

Ingredients

  • 1 1/2 16oz boxes of dried spaghetti noodles
  • 3 tablespoons (45 mL) Country Crock® Original Spread
  • 1 small red onion
  • 1 asparagus, cut into1/12 pieces
  • 1 yellow bell pepper, thinly slices
  • 2 cups (500 mL) broccoli florets
  • 1 zucchini sliced
  • salt and pepper to taste
  • 4 garlic cloves minced
  • 1 lemon zested
  • 1 1/2 cup (355 mL) vegetable broth
  • 1/2 cup (125 mL) heavy cream
  • 3 tbsps (45 mL) lemon juice, divided
  • 1 cup (250 mL) frozen peas (can use fresh peas too!)
  • 1 cup (250 mL) shredded Parmesan cheese, divided
  • 1/2 cup (125 mL) shredded mozzarella cheese
  • 1 1/2 cup (355 mL) grape tomatoes, halved
  • 1/2 cup (125 mL) basil, chopped
  • 1/2 tsp (2.5 mL) crushed red pepper flakes
  • 2 tbsps (30 mL) fresh Italian parsley, chopped for garnish

      Instructions

      1. Bring a large pot of water to a boil. Add salt and the spaghetti to the boiling water. Cook for 6 minutes or as per the cooking time on the box, stirring occasionally. Drain well and pour the pasta back into the pot.
      2. In a large skillet, heat 2 tablespoons (30 ml) of Country Crock® over medium-high heat. Add the red onion, asparagus, bell pepper, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until the vegetables are crisp and tender. Season with salt and pepper, to taste. Transfer the vegetables to a large bowl.
      3. Place the skillet back on the stove. Melt the remaining Country Crock® over medium heat. Add the garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons (30 ml) of the lemon juice.
      4. Using tongs, incorporate the peas and cooked vegetables into the cooked spaghetti. Pour the lemon cream sauce over the pasta and vegetables. Toss with tongs until well combined. Stir in the mozzarella, ½ cup (125 ml) of Parmesan cheese, and the remaining tablespoon (15 ml) of lemon juice. Stir in the tomatoes and basil. Season with salt and cracked black pepper to taste.
      5. Pour the pasta primavera into a large serving bowl. Garnish with fresh parsley, the remaining Parmesan cheese, and crushed red pepper flakes. Serve warm. Enjoy!