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Pasta Primavera
Fresh vegetables in light cream sauce
Ingredients
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- 1 lb penne
- 2 tbsp olive oil
- 2 tbsp butter
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut up
- 1 cup frozen peas
- 4 cloves garlic, minced
- ½ cup white wine
- ½ cup heavy cream
- 1 cup Parmesan
- ¼ cup basil, torn
Instructions
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- Cook pasta. Reserve 1 cup pasta water.
- Sauté zucchini and squash in oil until browned, . Set aside.
- Add butter, sauté asparagus . Add garlic, cook 30 seconds.
- Add wine, reduce by half. Add cream and tomatoes.
- Return vegetables with peas. Simmer .
- Add pasta and Parmesan. Toss, adding pasta water for consistency.
- Stir in basil, season to taste.
Notes
- Cook each vegetable separately for best doneness.
- Use whatever vegetables are in season.
Serious Eats (Rigorously tested)