{photo credit: Cheri Neufeld at Simple Bites}
Pasta Primavera
serves 4
It’s spring, and here's a dish that embodies the season. I hadn’t made pasta primavera in ages, and this was lovely! The recipe is easy to modify if you want more pasta, different veggies, add a protein, etc. (Anyone have a good substitute for heavy cream and/or parmesan cheese for those who have non-dairy folk in the family?) This can be made fairly quickly, especially if you prep the veggies in advance. Personally I don’t julienne carrots, I either just slice them thinly or buy the bag of shredded carrots from the store. I hope it’s a crowd pleaser in your family!
Ingredients:
Pasta:
8 oz. (250 grams) dried pasta
Vegetables:
2 cups broccoli florets
1/2 cup asparagus tips
1/2 cup green beans, cut into 2-inch pieces
1/2 cup julienned carrots
1/4 cup peas
Sauce:
2 tablespoons butter
1/2 cup green onions, chopped
1 garlic clove, minced
1 tablespoon white wine or chicken broth
1 cup cherry tomatoes, cut in half (optional)
1/4 teaspoon red pepper flakes
1/2 cup heavy cream
1/3 cup grated Parmesan
salt and pepper, to taste
2 tablespoon chopped fresh basil
Directions:
Cook pasta according to package directions and drain.
Place all vegetables in a pot of salted boiling water (or steamer). Cook until just tender. Pour into a strainer and run under cold water (or place in ice bath) until cool. Drain any excess water.
Melt butter over medium heat in a skillet. Add green onions and garlic. Cook for 2 minutes or until softened, being careful not to brown garlic.
Add wine and cook until reduced slightly.
Add tomatoes, red pepper flakes, cream and Parmesan. Simmer for a couple of minutes.
Season with salt and pepper. Mix in fresh basil.
Toss pasta with vegetables and sauce.
(Feel free to add bacon, chicken or sausage to round out the dish.)
Click here for a printable pdf of this recipe.
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