Quantcast

Pasta Primavera

0.00 avg. rating (0% score) - 0 votes

Pasta Primavera

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion , chopped fine
  • 8 ounces white mushrooms , quartered
  • Table salt and ground black pepper
  • 2 cloves garlic , minced
  • 1 can (14 1/2 ounces) diced tomatoes , drained
  • 1 cup heavy cream
  • 12 ounces egg-enriched dried fettuccine (see note above)
  • 1 pound asparagus , tough ends discarded, spears cut diagonally into 1-inch pieces
  • 1 medium zucchini , cut into 1/2-inch dice
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese , plus extra for serving
  • 1 1/2 tablespoons lemon juice
  • 1/4 cup thinly sliced fresh basil

Instructions

1. Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.

2. As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.

3. Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Serve, passing extra cheese at table.
Comments

Leave a Comment

Enter Your Log In Credentials