Pasta primavera translates to "spring pasta," but is perfect just about any time of year. It's a celebration of fresh vegetables in a light, creamy Parmesan sauce. We use cavatappi, which is a tubular (totally, dude!) pasta shaped like a corkscrew. It's ideal for holding onto this sauce and tossing with asparagus, zucchini, and artichoke hearts. Winter, spring, summer, or fall, all you have to do is call Home Chef!
Halve grape tomatoes. Trim woody ends off asparagus and cut into 1” lengths on an angle. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Drain artichokes. Keep croutons in shipping bag and break into coarse breadcrumbs.
Sear the Vegetables
Heat 2 tsp. olive oil in a large pan over medium-high heat. Add asparagus and zucchini pieces to hot pan and cook, stirring occasionally, 4-5 minutes, or until slightly charred and just tender. Add grape tomatoes and artichokes and cook 2 more minutes. Transfer to a plate or bowl and wipe pan clean.
Cook the Pasta
Add cavatappi to boiling water and cook 11-12 minutes, or until al dente. Drain in colander, return to pot, and toss with 2 tsp. olive oil. Set aside.
Make the Sauce
Return large pan to medium heat. Add evaporated milk to hot pan and bring to a simmer. Cook 4-5 minutes, stirring often, or until slightly thickened. Stir in Parmesan cheese and breadcrumbs (reserve a pinch for garnish). Cook 2-3 more minutes, or until sauce is thick enough to coat back of a spoon. Remove pan from burner and swirl in butter. Season with ¼ tsp. salt and a pinch of pepper. Both breadcrumbs and Parmesan will help thicken sauce.
Toss the Pasta
Add cooked cavatappi and vegetables to pan with sauce. Toss to coat, taste, and season with ½ tsp. salt and ¼ tsp. pepper. Sauce will continue to thicken as it cools.
Plate the Dish
Place a serving of pasta in a dish and top with reserved breadcrumbs. Garnish with goat cheese crumbles.