Ingredients

• Coarse salt and freshly ground pepper
• One 14.5-ounce box rotini
• 3/4 cup chicken stock
• 4 tablespoons butter
• 1/4 cup plus 1/3 cup freshly grated Parmesan, plus extra for garnish
• 1 cup frozen peas, thawed
• 2 tablespoons extra-virgin olive oil
• 4 cups broccoli florets
• 1 medium bunch asparagus, ends trimmed, cut into 2-inch pieces
• 2 cups cherry tomatoes
• 1/4 cup dry white wine
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.
2. At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1/4 cup chicken stock and 1 tablespoon butter. If needed, add a little bit of the reserved pasta water to create a thin sauce. Add 1/4 cup Parmesan and stir to combine.
3. Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.
4. Place the remaining cooked pasta back in the pot.
5. In the meantime, heat the oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.
6. To the pan, add the cherry tomatoes, white wine, garlic, thyme leaves, 2 tablespoons butter and the remaining 1/2 cup chicken stock. Sprinkle with salt and pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.
7. Serve the adult-friendly pasta primavera with fresh parsley and more Parmesan-and that extra white wine, for Pete's sake!