There is no definitive recipe for pasta primavera. The dish, whose Italian name means “spring pasta,” is just that: pasta with a sauté of whatever spring happens to bring. Some recipes call for a mix of many vegetables and herbs, including onions, broccoli, peas, asparagus, tomatoes, and parsley. The Real Simple version eliminates most of the chopping and prep work by using store-bought fresh salsa as the sauce base. Toss coarsely cut fresh asparagus into the boiling pasta water and frozen shrimp directly into the salsa sauté. Combine the ingredients and you’ll have the look — and taste — of seasonal bounty in minutes. To thicken the sauce, substitute soft goat cheese for the usual heavy cream; it gives the dish an added tangy dimension.

Hands-on time: 5 minutes
Total time: 10 minutes
If you made it from scratch: 1 hour
Makes 4 servings

1/2 16-ounce box ziti
1/2 bunch asparagus (about 12 spears), cut into 2-inch pieces
1 16-ounce tub mild fresh salsa
4 ounces soft goat cheese
1 teaspoon sugar
1/2 16-ounce bag frozen cooked shrimp, thawed

Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain. Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their juices, 2 to 3 minutes. Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes. Pour the sauce over the pasta and toss.