Name: Spring Vegetable Pasta Primavera
Ingredients: 1 pound uncooked fettuccine (or your favorite pasta like Barilla Red Lentil Penne or Chickpea Rotini); 2 tablespoons Food Club extra virgin olive oil; 2 cloves garlic, thinly sliced; 1 1/2 cups asparagus, cut into 1-inch pieces; 1 1/2 cups haricots verts (or traditional green beans), cut into 1-inch pieces; 1 cup thinly-sliced carrots; 1 cup fresh or thawed Food Club frozen peas; 1 (14-ounce) can artichoke hearts, drained and halved; 2/3 cup Siggi’s 4% Milkfat Plain Icelandic-cream Skyr; 1 lemon, zested and juiced; --Salt, to taste; --Ground black pepper, to taste; --Flaked Parmesan cheese, for serving

Spring Vegetable Pasta Primavera Recipe | Big Y