I'm really loving Land O Lakes® Butter with Olive Oil & Sea Salt and have been making it a point to incorporate it into more and more of my go-to recipes. At the top of my list was my Pasta Primavera recipe. I've made it for over half my life and I've always loved the color and flavor of the dish. The depth of the flavor from Butter with Olive Oil & Sea Salt gives the pasta primavera a nice boost, and the four-tablespoon sticks make it so easy!

Whip it up this week! It's a piece of cake and so, so good.

The Cast of Characters: Land O Lakes® Butter with Olive Oil & Sea Salt, onion, garlic, carrots, zucchini, summer squash, broccoli, white mushrooms, frozen peas, ham, fresh basil, dry white wine, chicken broth, heavy cream, half-and-half, black pepper, Parmesan cheese, and whatever pasta you'd like! This looks like a lot of stuff, but it's really easy to throw together.

You can switch up the veggies to highlight ones you love best, or use precut veggies to save prep time. You can also substitute chunks of chicken, or even shrimp, for the ham.

Before you begin, chop/slice up the veggies so you're all ready to go! Dice the onion, mince the garlic, cut the broccoli into bite-sized pieces, slice the carrots, zucchini, squash, and mushrooms, chop the basil, and dice the ham. What a gorgeous melange of ingredients! (I love the word melange and try to use it at least twice a week.)

The sauce starts with 2 tablespoons of Butter with Olive Oil & Sea Salt.

Throw it into a large skillet over medium to medium-high heat.

When it’s melted, throw in the carrots…

And cook them for 1 minute.

Next, add the broccoli and cook for an additional minute...

Then remove the carrots and broccoli from the skillet and set aside. This will keep them from cooking too much and being too flimsy! Flimsy veggies ruin my whole day.

After that, add 1 additional tablespoon of Butter with Olive Oil & Sea Salt to the skillet...

Allow it to melt and bubble up.

Add the zucchini, squash, and mushrooms…

And cook them around for 3 to 4 minutes, or until they're just starting to get soft.

Remove these from the skillet and add them to the plate with the other veggies.

Now it's time to make the sauce!

Add the remaining tablespoon of Butter with Olive Oil & Sea Salt to the same skillet and allow it to melt.

Throw in the onions and garlic and cook them for about 2 minutes, or until starting to turn translucent.

Pour in the wine and the chicken broth and stir

Scraping the bottom of the pan to loosen all the flavorful bits.

Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half.

Stir in the cream and half-and-half…

Then add the grated Parmesan and allow cheese to melt.

Add black pepper to the sauce; you'll need a good amount!

Finally, just let the sauce bubble up and thicken for about 2 to 3 minutes.

Add all the vegetables to the sauce...

Then add the frozen peas…

The diced ham…

And chopped basil.

Stir to mix it all together, and if the sauce seems thick or gloppy, you can splash in a little extra chicken broth as needed!

Place cooked pasta in a large serving bowl and pour on the contents of the skillet.

Absolutely gorgeous! This is such a quick, easy meal for regular weeknights, and there are so many yummy things about it. I've made it for years…and I'll be making it for the rest of my days!

Enjoy this, everyone.

Here's the full recipe so you can make it this week!

Disclosure: I've partnered with Land O'Lakes for an exclusive endorsement of new Land O Lakes® Butter with Olive Oil & Sea Salt. This blog post is sponsored by Land O'Lakes.

Be sure to follow Land O'Lakes on Facebook and Twitter (@landolakesktchn) as they'll be sharing all the up-to-date scoop.

Read more about Butter with Olive Oil & Sea Salt here.