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💪 Nutrition 🖨️ pdf

Pasta Primavera

https://www.bonappetit.com/recipes/article/this-spring-pasta-from-1979-is-our-most-requested-recipe

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1.0

½ cup (1 stick) unsalted butter

1 medium onion, minced

1 large garlic clove, minced

1 pound thin asparagus, tough ends trimmed, cut diagonally into ¼-inch slices, tips left intact

½ pound mushrooms, thinly sliced

6 oz. cauliflower, broken into small florets

1 medium zucchini, cut into ¼-inch rounds

1 small carrot, halved lengthwise, cut diagonally into ⅛-inch slices

1 cup whipping cream

½ cup chicken stock

2 Tbsp. chopped fresh basil or 2 teaspoons dried

1 cup frozen tiny peas, thawed, or 1 cup fresh young peas*

2 ounces prosciutto or cooked ham, chopped, or sub 8 ounces shrimp

5 green onions, chopped

Salt and freshly ground pepper

1 pound fettucce or linguine, cooked al dente, thoroughly drained

1 cup freshly grated imported Parmesan cheese

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Heat wok or large, deep skillet over medium-high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry 2 minutes. (At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.)
Increase heat to high. Add cream, stock and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion and cook 1 minute more. Season to taste with salt and pepper.
Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegetables. Serve immediately.

Created 33 weeks ago

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