Nothing celebrates spring like a bright plate of pasta chock full of veggies. I find myself craving this every year as the fields turn bright green with new foliage. It always makes me think of my friend Trina, and trips to Alexander Valley for wine tasting. Oh, the days when I didn’t have kids… OK, enough with the daydreaming. At least there’s still the primavera. PS: T- I miss your little water-tower house!
Ingredients:
- 1 lb pasta of your choice (Fettuccine is the norm, but I didn’t have any so I used farfalle in this recipe)
- 16 stems of asparagus, woody end snapped off
- 2 small zucchini (6-7 inches long)
- 2 carrots
- 1 cup frozen peas
- 4 tbsp butter, separated into tbsp sized pats
- 8 oz sliced mushrooms
- 4 tomatoes, preferably Roma or Plum but whatever is on hand will work
- 3 garlic cloves, minced or pushed through a garlic press (which is my personal favorite way!)
- 2/3 cup heavy cream
- 1/2 cup grated parmesan, or Italian cheese blend
- 1/2 cup of loosely packed basil, chopped
- the juice from half a lemon
- 2 tbsp salt
- 1 large bowl of ice water
This will make enough for 6-8 entrée sized servings, so beware! You can always cut the recipe in half.
Put two pots on the stove with 3-4 quarts of water and 1 tbsp of salt in each. Start prep work while bringing the water to a boil.
I cut up the vegetables in a specific way to speed up the cooking process. Be sure to keep them separated since they are initially cooked separately. Start with the asparagus. I cut two inches of the tips off, then slice in half lengthwise along the remaining stalk, and in half again as shown in the picture below.
As for the zucchini and carrots, take a peeler and press down a little while making your peeling motion in order to get a slightly thicker peel.
Then stack up the peeled strips and cut them in half lengthwise.
If you buy whole mushrooms, slice them!!!
Once your water is boiling, drop in the asparagus and boil for 45-60 seconds.
Then remove using a slotted spoon and plunge immediately into the bowl of ice water to stop the cooking process.
Ta-dow. Once it’s cooled down (about a minute) remove from the cold water with a slotted spoon (you’ll need the water for cooling down the other cooked veggies) and put into a colander to finish draining.
Next cook the zucchini for 30-40 seconds
then plunge into the ice water, repeating the cooling down and then draining process. Next are the peas for 30 seconds, remove, cool-down and drain, and then the carrots for 1-1/2 to 2 minutes. I bet you can guess how you cool these down. Once all veggies are cooled and drained, you should end up with a big and beautiful bowl of color. Take a look!
Purty!
Cut an “x” into the tips of your tomatoes like so –
and put into the boiling water. Cook until the “x” on the end just starts to peel back or split, then plunge into your ice bath to stop the cooking process. They should look something like this –
The skins should slide off pretty easily. Use the peeler on any stubborn pieces of tomato skin. Now cut out the stem and chop them up.
Now is the time to cook your pasta. Pour it into the second pot of boiling water and stir to prevent sticking.
You can finally dump out that boiling veggie water from your first pot, and rinse it out since we’re going to use it to make the sauce while the pasta is boiling. Yep, we’re only using two pots to make primavera. How great is that!
Put 3 tbsp of butter into the dry pan and saute your mushrooms until lightly browned. Add in the chopped tomatoes.
Cook until the tomatoes start to break up about 8-10 minutes.
Check you pasta. If it’s done, drain and set it aside. If not quite done, continue to boil.
Add in the last tbsp of butter and your garlic to the mushroom mixture.
Cook until the garlic has mellowed, approximately 3 minutes. Turn down the heat to low, then add in the cream and half of the parmesan cheese (Save the rest of your cheese for sprinkling on top!) and stir until the cheese has melted and blended in with the sauce. Simmer for an additional 3 minutes stirring until the sauce has slightly thickened. Set aside off of the heat until your pasta is done.
Pour drained pasta and veggies into the sauce and stir until completely combined.
Stir in basil and lemon juice and serve! Of course I sprinkle mine with more cheese due to my dairy addiction.
Join me.
I’m a dairy pusher.
Cut to 3 minutes later.
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The Suburbanatrix 