There’s something about the smell of sautéing onions or bread baking in the oven that stops time. For many of us, food isn’t just sustenance — it’s a memory, a feeling, a thread that connects where we’ve been to where we are. It’s the egg salad your mom let you make with a butter knife at age four or the scent of fresh-baked bread that wraps around you like a hug after a long day. These dishes live in our bones. They tell our story.

For many, comforting pasta dishes like pasta primavera aren’t just meals, they’re nostalgic journeys to moments of warmth, family and discovery. Originating in the 1970s in New York, pasta primavera was a celebration of fresh, seasonal produce, blending the simplicity of Italian cooking with the innovation of American cuisine. Over time, it became a versatile canvas, allowing home cooks to infuse personal touches and regional flavors.

In my own culinary journey, dishes like this have been more than sustenance; they’ve been lessons in adaptability and creativity. Moving from Florida to the Midwest introduced me to new ingredients and traditions, expanding my palate and deepening my appreciation for how food reflects our surroundings and experiences.

The act of preparing pasta primavera — selecting vibrant vegetables, crafting a delicate sauce and combining them with al dente pasta — mirrors the way we blend memories, cultures and emotions into our cooking. It’s a reminder that food is a living narrative, constantly evolving with each person who prepares it.

One of the beautiful things about this dish is how flexible it is when it comes to vegetables. In the spring, asparagus, sugar snap peas and baby carrots shine with color and sweetness. Early summer invites zucchini, yellow squash and tender green beans to the plate. Cherry tomatoes add a burst of brightness and acidity, while leafy greens like spinach or arugula can be folded in at the very end to wilt gently into the warmth. Even mushrooms, broccoli or bell peppers can find their way into the mix, depending on what’s fresh and what your taste buds are calling for.

This dish serves as a comforting constant and, at the same time, an ever-evolving expression of identity. Whether you’re recreating a family favorite or experimenting with new ingredients from your garden or farmers market, each meal becomes a chapter in your personal culinary story.

Creamy pasta primavera

Ingredients

• 2 cups uncooked gemelli (or any pasta you have on hand)
• 1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
• 3 medium carrots, shredded
• 2 cups cherry tomatoes, halved
• 1 tablespoon butter (or oil of choice)
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy whipping cream
• 1/4 teaspoon pepper
• Salt to taste

Instructions

1. Cook pasta according to package directions for al dente. Reserve about 1 cup of the pasta water. Drain, and set aside.
2. In a large skillet, heat butter over medium heat. Add asparagus and carrots, and then sauté until tender.
3. Add cherry tomatoes and garlic; cook for an additional 2 minutes.
4. Stir in the cream, Parmesan, pepper and a pinch of salt. Simmer until the sauce is warmed through and slightly thickened.
5. Combine the cooked pasta with the sauce and vegetables; toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water.
6. Serve warm, garnished with extra Parmesan or fresh basil, if desired.

Note: This is a great base to add what you like and what is in season.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.