This creamy vegetarian pasta is so delicious even meat-eaters will ask for seconds. We think any recipe worthy of being called Pasta Primavera should contain tons of veggies that sing of springtime, and ours fits the bill: not just tender-crisp snap peas and asparagus, but gorgeous carrots (we love the multicolored ones), savory sweet shallots and fragrant tarragon. This vegetarian main dish is easy enough to be a weeknight meal, but elegant enough to celebrate something special, whether it's Easter, Mother's Day or just making it to the weekend. This dish is also pretty forgiving: don't have a particular veg? Leave it out or sub in what you do have. What's key is to make sure to partially cook any hardier ingredients, either in the pasta water like we do the snap peas or in the sauce at the end, like the carrots. No crème fraîche? Try sour cream or even a little yogurt (though you'll probably want to use less wine).