• 6 ounces green beans, cut into 3/4 inch pieces
  • 12 medium asparagus spears, tough ends snapped off (just bend the asparagus, it will break where it needs to be broken), halved lengthwise and cut diagonally into 3/4 inch pieces
  • 1 medium zucchini, cut into 1/2 inch dice
    • 1 cup frozen peas, thawed
    • 6 tablespoons unsalted butter
    • 8 ounces white mushrooms, sliced thin
    • 4 large plum tomatoes (about 1 pound), peeled, cored and chopped medium
    • 1/4 teaspoon red pepper flakes (optional) (I did not add this)
    • 2 medium garlic cloves, minced
    • 1 pound dried egg fettucine (I used whole wheat linguini)
    • 1/2 cup heavy cream
    • 1/4 cup shredded basil leaves (whoops, I forgot this)
    • 1 1/2 tablespoons fresh lemon juice (I used a whole lemon and squeezed until the proper taste)
    • Grated parmesan cheese, for serving


    1.  Boil water for pasta in large pot.  In a second pot, bring water to boil for green vegetables; add 1 tablespoon salt.

    2.  Fill a large bowl with ice water, set aside.

    3.  Add green beans to boiling water in smaller pot, cook for 1 1/2 minutes.  Add asparagus, cook for 30 seconds.  Add zucchini, cook for 30 seconds.  Add peas, cook for 30 seconds.  Drain vegetables and dunk into ice water.  Let sit until chilled, about 3 minutes, and drain.  Set aside.

    4.  Heat 3 tablespoons butter over medium high heat until foamy in the same pot you used to boil the vegetables.  Add mushrooms, and saute until brown, about 8-10 minutes.  Addtomatoes and red pepper flakes, if using.  Reduce heat to medium and simmer until tomatoes begin to lose their shape, about 7 minutes. Add cream and stir until slightly thickened, about 4 minutes.  Cover to keep warm and set aside.

    5.  Add 1 tablespoon of salt to the pasta water and cook pasta until al dente.

    6.  While the pasta is cooking, heat the remaining 3 tablespoons of butter in a sauce pan or skillet.  Heat until foamy.  Add garlic and cook until fragrant and lightly colored, about 1 minute.  Add blanched vegetables and cook until heated through and infused with garlic flavor, about 2 minutes.  Season with salt to taste, set aside.

    7.  Bring mushroom/tomato sauce back to medium heat.

    8.  Drain pasta and return to large pot.  (I didn’t do this, since I had cooked my pasta way in advance.  I actually put the pasta into the large skillet with my vegetables.  It worked, just a lot of stirring.)  Add mushroom/tomato sauce, and stir to combine over low heat.  Squeeze lemon juice over pasta, and season with salt to taste.

    Serve immediately with grated cheese on top.



One thought on “PASTA PRIMAVERY

  1. […] PASTA PRIMAVERA […]

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