Pasta- Spring Primavera
Great dish for spring and summer - can easily be varied if you have different veggies or would like to add protein.
Yield: 4 Servings Ready in 45 minutes
favorite of 58 people 61 people want to try
Verified by stevemur
|1 1/2 cupsBaby carrots|
|3 cupsPasta; cavatappi or penne, cooked, 8 oz dry|
|1 teaspoonolive oil|
|2 cupsPattypan squash; halved|
|1/4 teaspoonBlack pepper|
|2 clovesGarlic; minced|
|1/4 cupWhite wine|
|1/3 cupWhipping cream|
|1 tablespoonLemon juice|
|1/4 cupParmesan; shredded|
|1/4 cupBasil; chopped|
|1/4 cupParsley; chopped|
Pasta- Spring Primavera Preparation
Bring 2 quarts of water to a boil in a stockpot. Add carrots; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add squash; saute 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil and parsley.
Variations: Green beans or asparagus instead of carrots. Add in pieces of pre-roasted chicken, chunks of tuna or sauteed shrimp.
Pair with Sauvignon Blanc.
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Pasta- Spring Primavera Reviews
Easy, delicious and everybody wanted seconds!
10 months, 6 days, 17 hours, 55 minutes ago
[I posted this recipe.]
4 years, 5 months, 3 weeks, 19 hours, 15 minutes ago
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