On Saturday I had an early morning client consultation followed by a hands on organizing session so I asked Chris to go to the farmer’s market for me and pick up some groceries. I gave him a list with a few things we needed and told him to buy anything that else that looked good to him. I guess he got too excited because he loaded up on veggies. When I came home from my client and looked in the fridge I couldn’t believe all of the stuff he stocked up on! I knew I had to find a recipe that would use up lots of veggies so I nothing would go to waste. I looked through my recipe books and found this recipe for pasta primavera in cooking light. I made it last night for dinner and it was really good, here is the recipe…
Ingredients
- 2 cups green beans, trimmed and halved crosswise
- 2 cups broccoli florets
- ½ cup (1-inch) slices asparagus (about 2 ounces)
- 6 ounces uncooked fettuccine
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced fresh garlic
- ⅛ teaspoon crushed red pepper
- ½ cup fresh or frozen green peas
- 1 cup grape tomatoes, halved
- ⅔ cup half-and-half
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- ¼ cup chopped fresh basil
- ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
Instructions
- Cook green beans in boiling water 1 minute.
- Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl.
- Return water to a boil.
- Add pasta; cook 10 minutes or until al dente.
- Drain and add to vegetable mixture.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add 1 cup onion, and sauté for 2 minutes.
- Add garlic and red pepper; sauté 3 minutes or until onion begins to brown.
- Add peas, and sauté 1 minute.
- Add tomatoes; sauté 2 minutes.
- Combine half-and-half and cornstarch, stirring with a whisk.
- Reduce heat to medium.
- Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly.
- Pour sauce over pasta mixture; toss gently to coat.
- Sprinkle with basil and cheese. Serve immediately.
3 comments :
Your pasta primavera recipe sounds yummy. As many times as I've had pasta primavera, I've never actually made it. I had no idea that it required half-and-half and corn starch. I'm going to make this. Thanks!
This sounds delicious… I can't wait to try it!
This looks lovely! A perfect summer meal