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Pasta Primavera Verde


  • 8 oz. thin spaghetti (spaghettini)
  • 2 cups fresh snap peas
  • 1 bunch asparagus (thin spears work best)
  • 1 medium zucchini
  • 4 green onions, chopped (green & white parts)
  • 1 cup chopped fresh basil
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 4 Tbsp. olive oil
  • 1/2 cup mascarpone cheese
  • 1 1/2 cups shredded Parmesan cheese
  • salt and pepper


  • Combine the green onions, basil, mint, and parsley in a bowl and set aside.
  • Cut the woody ends from the asparagus and discard. Cut the remaining tender spears into 1″ pieces. Cut the zucchini into large dice. Set aside with the snap peas.
  • Set a large pot of water on the stove over medium heat. When the water comes to a rolling boil, add 1 Tbsp. olive oil and 1 tsp. salt, then add the spaghetti. Cook spaghetti according to package directions – approximately 6 to 8 minutes.
  • Meanwhile, prepare the vegetables. Heat 2 Tbsp. oil in a large sauté pan over medium high heat. When the oil is hot, add the snap peas, asparagus, and zucchini. S
  • Season the vegetables with salt and pepper and cook, tossing or stirring occasionally, until they are crisp tender – about 3 to 4 minutes. Remove from heat.
  • Drain the cooked pasta, reserving 1/2 cup of pasta water.
  • Place the pasta back in the pot and stir in the fresh herbs, 2 Tbsp. olive oil, and mascarpone cheese. Add just enough pasta water to loosen everything up.
  • Toss in the vegetables and 1 cup of Parmesan cheese.
  • Serve immediately, garnished with the remaining Parmesan cheese, black pepper and a drizzle of olive oil, if desired.