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Pasta primavera

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Ingredients/Components

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

3.8

Average rating: 3.8, total votes: 6

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