We love our tomato-based pasta dishes. They’re filling, cheap and easy to make on the road. But sometimes we get tired of the same-old, same-old and we need a change. We happened by an Aldi for a resupply and the asparagus and mini sweet peppers were on sale… pasta primavera came to mind. Many people think it’s an Italian dish but it’s actually an American dish made famous by the NYT in a 1977 article. Look it up!

This dish can be adapted for any veggies you happen to have on hand, and it’s always a hit.

Serves 2-3

Ingredients:

• 3 Tbs plant butter
• 3 Tbs olive oil
• 1 tsp crushed red pepper
• 1 tsp Italian seasoning
• 3 cloves garlic, sliced
• ½ red onion, thinly sliced
• 3 mini red peppers, seeded and sliced thinly
• 1 carrot, peeled and thinly sliced on the diagonal
• 1 bunch asparagus
• 1 ear corn, shucked, kernels removed
• ½ cup water or veggie broth
• Lemon juice and zest of ½ lemon
• 2 handfuls spinach/arugula blend
• 1 handful Italian parsley, chopped
• 6 oz pasta of your choice, cooked, drained, and tossed with olive oil
• Salt and pepper to taste
• Parmesan cheese

Preparation:

Trim tough ends from asparagus. Cut the remaining stalks in half. In a large pot, heat butter and olive oil until hot, add crushed red pepper, Italian seasoning, garlic, onion, peppers, and carrots. Sauté vegetables until just barely tender. Add asparagus and corn, and pour water or broth over all. Cover and steam until veggies are tender. Squeeze lemon juice over all, and add zest. Add cooked pasta and stir until everything is hot. Add salt and pepper to taste. Add spinach/arugula blend and parsley, toss for a few seconds, then serve in bowls with parmesan cheese on top.