Classic Pasta Primavera
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- kosher salt
- 6 ounces green beans, trimmed and cut to 3/4 inch
- 1 lb asparagus, trimmed and bias cut to 3/4 inch
- 1 zucchini, cut to 1/2 inch pieces
- 1 cup frozen peas
- 6 tablespoons butter
- 8 ounces mushrooms, trimmed and thinly sliced
- 1 lb plum tomato, chopped (core and peel if you wish)
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 cup heavy cream
- 1 lb fettuccine (or other pasta)
- 2 teaspoons garlic, minced
- 1⁄4 cup fresh basil, chopped
- 4 1⁄2 teaspoons lemon juice
- parmesan cheese, grated to taste
directions
- Bring 4 quarts of water to boil in large pot for pasta.
- Bring 3 quarts water to boil in a large saucepan for veggies with salt.
- Fill a large bowl with ice water and set aside.
- Add green beans to water and cook for 1.5 minutes.
- Add asparagus and cook 30 seconds.
- Add zucchini and cook 30 seconds.
- Add peas and cook 30 seconds.
- Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
- Melt 3 tbs butter in the now empty saucepan over medium heat.
- Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
- Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
- Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
- Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
- While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
- Season to taste.
- Bring tomatoe sauce back to a simmer over medium heat.
- Drain pasta and return it to the pot.
- Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
- Season with salt and pepper to taste.
- Serve immediately passing Parmesan separately.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.