RECIPE - Pasta Primavera


Enjoy a fresh dish with all your favorite garden vegetables. A burst of Spring in every bite.


Step 1: Cook pasta according to package directions, while reserving ½ cup pasta water.

Step 2: While pasta is cooking prepare vegetables. Over medium-high heat, in a large skillet with olive oil, sauté asparagus, bell pepper, broccoli, and garlic until veggies are tender. Depending on the size of your pieces should be about 7-9 minutes. Stir in spinach, peas, cherry tomatoes and continue until spinach has wilted completely tomatoes are warmed through, an additional 4-6 minutes.

Step 3: Stir in cooked pasta, reserved pasta water, lemon juice and basil. Season with salt and pepper and top with parmesan cheese to serve.


From the Garden

  • 2 Cups - Fresh Broccoli, trimmed to bite size
  • 2 Cups - Asparagus, trimmed to 2-inch pieces
  • 1 Cup - Mixed Bell Pepper, diced
  • 1 Cup - Red Onion, diced
  • 1 Cup - Fresh Spinach, chopped to bite size
  • 1 Cup - Cherry Tomatoes, halved
  • 1 Cup - Peas
  • 2 tbsp - Fresh Basil, chopped
  • 2 - Lemons, squeezed

From the Pantry

  • 1 lb - Farfalle “butterfly” pasta
  • 3 tbsp - Olive Oil
  • Salt and pepper to taste
  • Parmesan cheese for topping

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