#Pasta #Primavera #Recipe ##Pasta ##Primavera ##Recipe

Pasta Primavera Recipe
#Pasta #Primavera #Recipe

This Pasta Primavera Recipe is a simple and delicious pasta dish packed with lightly cooked fresh seasonal vegetables tossed in a light butter and cream sauce.

Ingredients

• Salt
• 2 cups broccoli florets
• 1/2 pound asparagus - woody ends removed and chopped into 1” pieces
• 1 cup peas - fresh or frozen
• 1 red bell pepper - seeded and chopped
• 1 orange bell pepper - seeded and chopped
• 10 ounces penne pasta
• 1 tbsp olive oil
• 2 tbsp butter
• 5 cloves garlic - minced
• 1 medium zucchini - halved and sliced
• 1 yellow squash - halved and sliced
• 10 ounces cherry tomatoes
• 1/2 cup green onions - chopped
• 1/3 cup vegetable broth
• 1/2 cup half and half
• 1/2 cup parmesan cheese - grated
• 2 tbsp fresh parsley - minced
• Lemon wedges - for serving

Instructions

1. Blanch the broccoli, asparagus, peas, and bell pepper - Bring a large pot of heavily salted water to a boil over high heat. Fill a separate bowl with ice and water and set aside. Once the water comes to a boil, add the broccoli and boil for 30 seconds before adding the asparagus, peas, and bell pepper. Boil everything for 1 minute. Use a large slotted spoon to transfer vegetables to the ice water bath (reserve the pot of salted water to boil the penne) to stop cooking and lock in color. Once cool, drain in a colander and set aside.
2. Cook the penne - Return the pot of salted water to a boil over high heat. Add the penne and cook until al dente (approximately 2-3 minutes less than the recommended time). Drain and rinse with warm water. Set aside.
3. Sauté the garlic and .........
4. ..........

Original Article from theforkedspoon.com

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