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Pasta Primavera
Fresh vegetables in light cream sauce
retest scheduled Adapted from Serious Eats — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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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.
Adapted from Serious Eats