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Cheesy Roasted Garlic Primavera Baked Pasta


Units Scale
  • 1 lb pasta, preferably a short shape
  • 1 cup roasted garlic white bean dip
  • 1 bunch of asparagus, cut into 1-inch pieces
  • 8 oz bag of fresh english peas
  • 1 lemon, zested
  • 11/2 cups shredded mozzarella
  • 1 cup grated parmigiano reggiano


  1. Preheat the oven to 400 F, bring a large pot of water to a boil, and salt heavily.
  2. Drop the pasta into the water and stir frequently to prevent sticking. Then when about 3-4 minutes are left to cook the pasta to al dente add the asparagus to the water.
  3. At the last minute, add the peas, then reserve 1 cup of the pasta water before draining the pasta and vegetables.
  4. Add the white bean dip to the big pot, 1/3 cup of the water to start, and stir until a sauce is formed.
  5. Add the pasta and cooked vegetables to the pot adding in more water a little at a time until all the pasta and veggies are coated in the sauce.
  6. Add the lemon zest, mozzarella, and 1/2 a cup of the parmesan to the pot and stir until everything is melted.
  7. Add the cheesy primavera pasta to a greased 9×13 pan or large skillet then top with the remaining parmesan.
  8. Bake the pasta for 30-35 minutes or until a golden brown crust forms on top.
  9. Let the pasta cool for 5 or so minutes before serving and enjoy!