Pasta Primavera

25 minutesServes 4
Primavera LBM


  • Pecan Crusted or Rosemary Garlic Chicken cutlets (4 ct) or Maryland Crab Cakes (4 ct) or Good Catch Plant-Based Crab Cakes (2 pkgs, 8 oz ea)
  • Kosher salt
  • 8 oz (half box) The Fresh Market Organic Pasta
  • 2 tbsp olive oil
  • Freshly-ground pepper
  • Spring Primavera Veggie Kit*
  • 3 tbsp butter
  • 2 oz (1/2 cup) Shaved Parmesan or Crumbled Feta

Spring Primavera Veggie Kit:

  • 6 oz Asparagus (1/2 bunch)
  • 6 oz Red Bell Pepper (1 large pepper)
  • 4 oz Shredded Carrots


Preheat oven to 375°F. Place chicken cutlets or crab cakes on a foil or parchment lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165 F); bake crab cakes for 12-14 minutes (or until internal temperature reaches 160 F).

If using Good Catch Plant-Based Crab Cakes, prepare according to package instructions.

Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package directions, reserving ¾ cups of pasta cooking water.

While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add Spring Primavera Veggie Kit, season with salt and pepper to taste, and sauté 6-8 minutes until just softened, stirring occasionally.

Reduce heat to medium and add reserved pasta water, bringing to a gentle simmer. Add butter and cheese, stirring to incorporate sauce with vegetables. Add cooked pasta and toss to coat, until noodles are glossy, and sauce is absorbed 2-3 more minutes. Remove from heat and stir in cheese.

To serve, divide pasta onto 4 plates and top with chicken strips or crab cakes. Sprinkle with more cheese as desired.