Ready for a spring awakening? Spring Pasta Primavera isn't just a delicious medley of bright seasonal vegetables balanced by a decadent cream sauce, it's a primer in simple step-by-step preparation. Pasta, then veggies, then sauce, then toss. From peas to parmesan, it's one dish you'll come back to each spring.
Cook the pasta in water seasoned with 1 tablespoon kosher salt until al dente. Reserve 1 cup pasta water, then drain and set aside.
Heat a 12” skillet over medium high heat. Add the olive oil and heat until shimmering.
Add the mushrooms and cook until the edges are just starting to turn golden brown, about 10 minutes. Remove using a slotted spoon and add to the pasta bowl, or transfer to a plate if the pasta isn’t yet fully cooked.
Add the remaining tablespoon of olive oil to the skillet and give it 30 seconds to heat up. Add the asparagus and artichoke hearts, then toss to coat in the fat. Saute, stirring frequently, until the asparagus is bite tender, about 6 minutes.
Stir in the frozen peas and spinach. Saute, tossing frequently, until the peas are defrosted and the spinach is wilted. Scrape the mixture into the bowl with the cooked pasta and mushrooms.
Add the butter to the skillet and heat until it melts then foams. Add the shallot and garlic and cook until the shallot is translucent, 3 minutes.
Pour in the white wine to deglaze the pan. Simmer until the wine reduces by half, 4-5 minutes. Stir in the heavy cream, then season with ground pepper.
Pour the sauce over the pasta and vegetables and gently toss to combine. Add ⅓ c reserved pasta water and one-third of the parmesan cheese. Toss until the cheese melts, then add another third of the cheese; toss until the cheese melts and then add the remaining third cup of cheese. Keep tossing until the sauce is creamy and evenly distributed; if it’s too thick, add more pasta water. Taste for seasoning and adjust the salt.
Serve immediately, garnished with chopped fresh parsley or basil and lots of ground pepper.