Traditional Italian primavera combines fresh vegetables with pasta. Use your favorite vegetables in this easy side dish.
In a Dutch oven, heat a large amount of water to boiling. Add vegetables. Cook, uncovered, for 3 minutes.
Add pasta, stirring to separate pieces. Cook, uncovered, for 2 minutes.
Using ladle, reserve 1-1/2 cups cooking liquid. Drain pasta and vegetables.
Return pasta mixture to Dutch oven with reserved cooking liquid. Add butter, stirring until melted. Season with salt and pepper. Serve with Parmesan cheese. Makes 4 to 6 side-dish servings.
If you use dried pasta, measure 8 to 10 ounces and cook according to package directions; drain. Cook the vegetables for 5 minutes, then continue as directed.