This eight ingredient Asiago Shrimp Pasta Primavera comes together in around 15 minutes. It’s an easy weeknight meal and kid-friendly dinner. #VivaBertolli
After a long day of work (or school), we all just want to sit down and relax. One non-negotiable is all sitting down for dinner together. We talk about the day’s highs and lows and everything else in between.
When a meal comes together in less than 30 minutes, that works perfectly for me!
I was recently given the orbit to try a new Bertolli® sauce. I have to admit this new line of Bertolli® Riserva products sounded a little too sophisticated for my family’s palate.
How to Use Fresh Seasonal Ingredients
I wanted to experiment with using fresh, seasonal produce for this dish. Seasonal vegetables typically available in the spring include:
- artichoke greens (including braising mix, asparagus frisee, mustard, nettles, tat-soi), Haas avocado, kale, broccoli, leeks, cabbages, mushrooms, morels, carrots, spring onions, cauliflower, peas (edible pods), celeriac/celery root, radishes, celery, spinach, chard, spring salad mix, collards, sunchokes, fennel, and green garlic.
Broccoli, carrots, and cauliflower are vegetables I usually have on hand in my produce drawer. I figured they would make the perfect combo for this fresh dish.
My favorite seafood combined with fresh vegetables transform this cheesy, saucy pasta dish into a (healthy) new family favorite!
Asiago Shrimp Pasta Primavera Recipe
RECIPE SERVES: 4
PREP TIME 15 Minutes
COOK TIME 15 Minutes
8 ounces tagliatelle [or fettuccine]
4 cups assorted cut-up vegetables, (broccoli, carrots and cauliflower)
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
3 Tbsp. Bertolli® Classico™ Olive Oil
1 lb. peeled and deveined uncooked large shrimp
1 clove garlic, minced
1 jar Bertolli® Five Cheese Sauce
Cook pasta in large pot of salted water according to package directions, adding vegetables during last 3 minutes of cook time.
Meanwhile, combine bread crumbs and cheese in small bowl. Heat 2 tablespoons oil in large nonstick skillet over medium heat and cook crumb mixture, stirring frequently, until toasted, about 5 minutes ; remove and set aside.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in Bertolli® Five Cheese Sauce and bring to a simmer over medium heat. Toss with pasta and vegetables and sprinkle with toasted bread crumbs. Garnish, if desired, with chopped fresh parsley.
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Ducks n a Row says
Raki, what an amazing recipe!
Yummed it and pinned it to my “Seafood Delight!” board.
Sounds great I like you added shrimp! Thanks for linking up to Merry Monday! Sharing on MM Pinterest Board!! Have a great week!
Rose Atwater says
My husband’s two favorite things….shrimp and pasta. Boy would he love for me to make this! Thanks for linking up with Delicious Dishes Link Party!