Covershot Pasta Primavera
"Found in an old Cooking Light magazine which was their cover recipe. I love a variety of pasta primavera dishes and this one has a nice twist with the fresh asparagus and green beans. I just loved the dressing flavors with all the garlic and the pinch of nutmeg. I hope you enjoy it too!"
photo by KateL
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
6 dishes
- Serves:
- 6
ingredients
- 1⁄2 lb fresh asparagus, trimmed & cut into 1 inch pieces
- 1⁄2 lb fresh green beans, trimmed and cut into 1 inch pieces
- 2 sweet orange peppers, cored, seeded & cut into 1/4-inch strips
- 1 lb thin spaghetti noodles
- 3⁄4 cup half-and-half
- 3⁄4 cup chicken broth (low sodium variety)
- 3⁄4 teaspoon salt (skip if using a broth with higher sodium)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 cups grape tomatoes, halved
- 1⁄3 cup fresh parmesan cheese, grated
- 1⁄4 cup flat leaf parsley, chopped
- fresh parmesan cheese, grated for topping dishes (optional)
directions
- Bring a large pot of water to a boil. Add asparagus and green beans and cook 4 minutes. Add peppers and cook 1 more minute.
- Scoop out veggies with a large slotted spoon and place in a colander then rinse under cold water.
- Add pasta to the already boiling water and cooking following package directions (about 9 minutes). Drain and return to pot.
- While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.
- Heat a large nonstick skillet over medium high heat and add olive oil and garlic and cook 30 seconds. Add cooked veggies and the grape tomatoes, cook and stirring a few times for about 2 minutes. Spoon veggies into pasta pot.
- Stir grated cheese into half and half mixture. Then add this to the pasta pot and gently stir in parsley until all ingredients are combined. Allow to stand 5 minutes before serving. Dish out servings and top with additional grated Parmesan cheese if desired.
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Reviews
-
Love all the veggies! We garlic-lovers approved of the amount of garlic. This is a Cooking Light recipe, and it shaved calories by omitting white wine for the sauce. I missed the wine, hence 4 stars. If you need to cook without alcohol and prefer simple flavors, then this recipe is a treasure. We also added red pepper flakes at the table, because this was somewhat bland for our current taste preferences. In the future, I would add grilled shrimp or rotisserie chicken to make this a whole meal. From my photo you can tell that I used one orange pepper and one yellow pepper, because that is what I had on hand, and I think the combination added to the rainbow presentation. For simplicity, I rested a large stainless steel colander in the top of my 4-quart Dutch oven, making it easy to cook and remove the veggies. When the recipe called for a large skillet, I used the 4-quart Dutch oven, reducing one pan from clean-up. Made for Photo Tag. -
This was a great pasta primavera - packed with flavor (although I did put extra parm and pepper on mine cause I'm in love with both of those flavors). Great mix of veggies too; I've never put green beans in pasta before and now I will all the time! Thanks for the post. Made for PRMR Tag Game.
RECIPE SUBMITTED BY
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