Pasta primavera

Pasta primavera

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • bunch broccoli flowers only - 1 item
  • bunch asparagus, tips only - 1 item
  • small zucchini, sliced - 1 item
  • summer squash, cubed - 1 item
  • cut green beans - 1 c
  • peas - 1/2 c
  • carrots - 1/2 c
  • vermicelli, cooked al dente - 1 lb
  • mushrooms, thinly sliced - 1 c
  • bunch chopped scallions - 1 item
  • cloves garlic, minced - 2 item
  • butter - 2 Tbsp
  • chopped parsley - 1/4 c
  • chopped fresh basil or 1 tsp - 2 Tbsp
  • dried red pepper flakes optional - 1/2 tsp
  • chicken broth - 6 Tbsp
  • heavy cream - 1 c
  • freshly grated Parmesan cheese - 2/3 c
  • salt and freshly ground pepper to taste - 1 item
  • toasted pine nuts optional - 1 item

How to make pasta primavera:

Cook the first 6 vegetables, each separately, in boiling salted water until just tender. Rinse in cold running water until chilled. Drain well. It is very important that the vegetables remain crisp. This may be done well in advance of preparing the pasta, refrigerating the vegetables in plastic bags. Place the cooked vegetables in a bowl. In a medium-sized skillet, saute mushrooms, scallions and garlic in 2 tablespoons butter for 2 to 3 minutes. Add to the bowl of vegetables, along with parsley, basil and red pepper flakes. In a large pan or Dutch oven, melt 1/4 cup butter. Add chicken broth, cream, cheese, salt and pepper to taste. Stir with a whisk until smooth, but do not boil. Add vegetables only to heat through, then cooked pasta. Check seasonings. Serve immediately, dividing among heated plates with sprinklings of toasted pine nuts on top. Pass extra cheese.

Recipe categories: < 15 mins, Pasta, Pasta, rice and grains.

Rating:
Pasta primavera
3.8
Average rating: 3.8 of 5, total votes: 6
Cook. Time: PT0M
Total Time: PT0M


Cause of complaint:

Related ingredients:
sugar, cream cheese, eggs, sour cream, salt, water, heavy cream, can hormel chili without beans
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