“Primavera” means spring, and this recipe means pasta simply luxuriating in seasonal spring vegetables with a little cream and cheese.

This recipe comes very, very close to a hands-down favorite meal from a little trattoria Cait lived near, years ago. It is sublime: A truly sensuous, fabulous dish. And it’s nice to know that it’s filled with health-giving veggies, too!

INGREDIENTS
1 cup sliced zucchini
1 cup sliced broccoli
1 1/2 cups snow peas
1 cup baby peas
6 asparagus spears, sliced
10 white mushrooms, sliced
1 heaping tablespoon salt, preferable kosher
1 pound fettucine
2 tablespoons olive oil
1/3 cup pine nuts
2 teaspoons minced garlic
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
5 1/2 tablespoons unsalted butter
1 cup heavy cream
1/3 cup chopped fresh basil
2 tomatoes, coarsely chopped

1. Fit a steamer basket into a large pot. Add a small amount of water to the pot and bring to a boil. Place the zucchini, broccoli, snow peas, baby peas, asparagus, and mushrooms in the steamer basket, cover, and steam until tender, about 3 minutes. Rinse the vegetables under cold water and allow to drain.

2. Bring a large pot of water to a boil. Add the salt and the fettucine. Cook until al dente.

3. Meanwhile, in a large saute pan, heat 1 tablespoon of the olive oil over medium heat. Ad the pine nuts and garlic and cook, stirring, until they begin to turn golden, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, and then the steamed vegetables. Next add the parsley and salt and pepper to taste. Cook until all the vegetables are heated through, 2 to 3 minutes.

4. Drain the pasta and add it to the saute pan. Add the Parmigiano-Reggiano, butter, cream, and basil, and heat thoroughly. Toss, then scatter the tomatoes on top. Serve immediately.

Serves 6.