Pasta Primavera
An easy pasta dish featuring fresh spring vegetables in a light creamy sauce.
Ingredients
- 10 oz good quality Italian made medium sized pasta 340 grams
- 3 Tbsp butter salted or unsalted
- ½ medium onion
- 2 carrots smaller sized
- 1 cup broccoli florets cut into bite sized pieces
- 1 cup asparagus, cut into approximately 2 inch pieces tips and upper portion
- ⅓ cup frozen peas rinsed and drained
- ¾ cup heavy cream 10 or 18% mf
- ⅔ cup freshly grated real Parmigiano-Reggiano cheese
- 8 fresh basil leaves plus more for garnish
- salt and pepper to taste
Instructions
- Fill large pot with water and add generous amount of salt. Bring to a boil and add pasta. Cook for 1 minute less than al dente.
- Meanwhile, dice onion and peeled carrots into small pieces. Sauté in butter in large skillet until onion is soft and golden.
- Rinse broccoli and asparagus. Snap ends of asparagus spears and cut into pieces. Cut broccoli into bite sized florets. Rinse and drain peas. Set aside.
- Add cream to skillet and season with salt and pepper. Bring to a gentle simmer.
- When pasta is 1 minute less than al dente, add broccoli and asparagus to pot and cook for one minute. Using a mesh strainer or slotted spoon, remove pasta and vegetables and add to skillet. Toss with sauce.
- Taste sauce and adjust seasoning if necessary. Add peas and a few spoonfuls of pasta water and simmer for a minute or two.
- Roll basil leaves into a tube and cut into strips. Add to pasta, along with freshly grated Parmigiano-Reggiano cheese. Toss until blended and heated through.
- Serve immediately and garnish with extra fresh basil if desired.
Nutrition
Calories: 559kcalCarbohydrates: 73.7gProtein: 20.7gFat: 21.4gSaturated Fat: 12.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.3gTrans Fat: 0.3gCholesterol: 62.7mgSodium: 815mgPotassium: 285.1mgFiber: 5.1gSugar: 7.1g
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