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Joy of Pasta's Primavera
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| Vegetables: | |
| 2 med | zucchini, in 1/4" slices |
| 6 | asparagus spears, in 1" slices |
| 2 c | green beans, in 1" slices |
| 1/2 c | peas |
| 1 small bunch | broccoli |
| 3/4 c | snow peas |
| 2 tbsp | olive oil |
| 2 tbsp | butter |
| 2 cloves | garlic |
| 1 c | mushrooms |
| 1/3 c | parsley |
| 1/2 tsp | red pepper flakes |
| Cook green vegetables slightly and separately, and set aside. Heat oil and butter in large skillet, sauté garlic, add mushrooms, parsley, and pepper flakes. Cook 2-3 min and add green veggies. Stir and cook 5 min. Pasta: | |
| 1 lb | pasta |
| 3 tbsp | butter |
| 1/2 c | heavy cream, heated |
| 1/2 c | chicken stock, heated |
| 1 c | Parmesan |
| 1/2 c | pinenuts, toasted |
| Cook pasta. Add warm cream and stock and toss. Add half of veg and cheese and toss. Sauce: | |
| 1/3 c | olive oil |
| 4 tbsp | butter |
| 3 cloves | garlic |
| 1/4 c | fresh basil |
C c Italian plum tomatoes (28 oz)
Heat together and simmer while preparing pasta. Then transfer all pasta to large serving bowl. Add remaining veg, pour sauce over, and garnish with pinenuts.
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