spring vegetable pasta primavera
- Total Time: 20m
- Servings: 6
- Serving Size: 1 1/2 cups
- Level: medium
- Calories: 400
1 lb dried fettuccine (or spaghetti or linguini)
2 Tbsp olive oil
2 cloves garlic, thinly sliced
1 ½ cups asparagus, cut into 1-inch pieces
1 ½ cups haricots verts cut into 1-inch pieces
1 cup fresh or frozen peas (if using frozen, thaw beforehand)
1 cup shredded carrots
1 14-oz can artichoke hearts, drained and halved
2/3 cup siggi’s 4% plain skyr
Juice and zest of 1 lemons
Salt and pepper, to taste
Parmesan cheese, grated, for serving
Prepare fettuccine to al dente according to package’s directions. Reserve 2 cups pasta cooking liquid.
In a large pan, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds, stirring often. Add asparagus and haricots verts and cook until tender, about 2-3 minutes. Stir in peas and artichokes and cook another minute to heat through.
Stir in siggi’s along with lemon juice and zest and enough of the reserved liquid until the desired sauce consistency is created. Season with salt and pepper, toss with pasta, and serve immediately with grated Parmesan cheese.