Pasta Primavera with Mascarpone
Pasta Primavera is a great example of seasonal cooking. Originally this recipe is about the celebration of spring’s first harvest, but its flexibility makes it a year-round favorite. Pasta Primavera is about light and freshness: crisp-tender vegetables with Mascarpone cheese gives it a creamy and irresistibly luxurious dimension and staying light.
Ingredients
- 4 ounces pasta
- 1 tablespoon butter
- 2 ounces snap peas cleaned and chopped
- 2 ounces asparagus chopped
- 1.5 ounces red bell pepper about 1/4 bell pepper, julienne cut
- 1.5 ounces carrots cut in match sticks
- 1 ounce spinach roughly cut
- 1 scallion diagonally cut
- 4 ounces Mascarpone cheese
- 1.5 ounces Parmigiano Reggiano cheese grated
- salt & pepper
Instructions
- Cook the pasta according to the directions on the packaging.
- Melt butter in a skillet and add the snap peas. Saute for a few minutes.
- Add the asparagus and saute another 4 minutes.
- Add the red bell pepper, carrots and scallion and saute 2 minutes.
- Add the spinach and take the pan from the heat.
- Add the Mascarpone cheese and stir to mix.
- Add the pasta and some pasta water and place back on low heat. Mix until well combined.
- Season with black pepper and sprinkle with Parmigiano Reggiano cheese. Mix again.
Nutrition
Calories: 636kcalCarbohydrates: 52gProtein: 21gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 1gSodium: 450mgFiber: 5gSugar: 5g