DINNER FOR 2ISH: Pasta primavera

April showers bring May flowers, but March warm weather inspired us to make this vegetable-heavy pasta dish. There's no shame in cooking it year-round.

Pasta primavera


  • 1 bunch asparagus, trimmed
  • 1 container white mushrooms
  • 1 small sweet, white onion, diced
  • 1 cup frozen peas
  • 1/2 pound package of bacon, sliced and cooked
  • 1 box fettuccini
  • 3 tablespoons butter
  • 8 ounces half and half
  • 1/2 Parmesan cheese


  1. Bring a large pot of water to a boil and salt well.
  2. In a large frying pan, combine the olive oil and asparagus. We used the same pan we cooked the bacon in and reduced the oil a little bit. Cook vegetables medium-high heat with a lid for about five minutes, until asparagus is tender but not squishy.
  3. All at once, add the onion, mushrooms and peas to the pan. Cook for a couple more minutes, until the mushrooms have begun to soften.
  4. Add pasta to the water. 
  5. Begin making the sauce. To the vegetable pan, add the half and half and butter and bring to a boil. Continue stirring, but reduce the heat to avoid it boiling over. 
  6. Add the bacon to the vegetable pan.
  7. Slowly add Parmesan cheese, stirring well after adding. Continue to simmer until the sauce has thickened, adding more cheese as necessary.
  8. Once the pasta is done, combine it with the vegetables and sauce. Serve immediately.


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