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| CREAMY PASTA PRIMAVERA
A classic Pasta Primavera is made with spring vegetables. This recipe adds some cream for a different effect. You can use whatever vegetables are available or desired. 1 pound uncooked pasta, such as fettuccini or capellini 2 medium carrots, sliced 2-1/2 cups broccoli florets 1 pound fresh asparagus, chopped into about 1-1/2 inch pieces 1 small yellow squash, sliced 1 small zucchini, sliced 2 tablespoons olive oil 1 small onion, chopped 1/4 pound mushrooms, quartered 4 large cloves garlic, minced 1-1/2 cups heavy (or light or soy) cream 2 tablespoons unsalted butter 2 tablespoons fresh basil, chopped (or 2 teaspoons dried) 3 tablespoons chopped chives 1 cup frozen peas, thawed Salt and pepper to taste Freshly grated Parmesan or Romano cheese Blanch the carrots, broccoli, asparagus, squash and zucchini in lightly salted water until tender. Start with the carrots, broccoli and asparagus. Add the squash and zucchini after about 5 minutes and cook an additional 2 minutes. Do not overcook! Drain and set aside. Cook the pasta according to package directions for al dente. Meanwhile, in a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until slightly softened, about 4 minutes. Add the mushrooms, season with salt and pepper and saute 5 minutes. Add the garlic and cook an additional minute. Add the butter and blanched vegetables and cooked until heated. Reduce the heat to medium; add the cream, butter, basil, chives and additional salt and pepper. Cook until slightly reduced, about 2 minutes. Add the peas. Drain the pasta, reserving a little of the water, and add to the sauce. Toss well to combine. Serve immediately, passing the cheese separately. Note: An alternate way to blanch the vegetables is to add them to the pasta during the last 5 minutes of cooking. Then toss with the pasta in the sauce. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By east_of_soho@... |