PASTA PRIMAVERY

Ingredients:

  • 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

    Directions:

    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.

     

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One thought on “PASTA PRIMAVERY

  1. […] PASTA PRIMAVERA […]

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