Now that spring break has come and gone, it feels like there should definitely be spring weather outside. Somehow, it’s still cold and windy. So, for those of you like me who are just waiting for spring, here’s a dish to get you in the springy mood: Pasta Primavera.
Actually, the real reason I picked this recipe is because it’s a great and healthy option. I found this recipe in “The America’s Test Kitchen Family Cookbook,” and I was drawn to it for its variety of veggies combined with some great flavors like basil, garlic and pepper flakes.
I followed the recipe exactly except I used tomato and spinach pasta instead of plain white pasta.
This change added a little extra flavor and, as a bonus, the green and orange noodles were a great addition to the dish’s appearance. Remember, the fresher your ingredients, the better the dish will be! The recipe might seem a little long, but this recipe is very manageable and definitely worth your time.
Try it out!
Ingredients:
3 tbsp unsalted butter
1 pound asparagus (1 bunch)
1 zucchini
8 ounces of white button mushrooms
1 cup frozen peas
2 garlic cloves
salt and pepper
1 (14.5-ounce) can diced tomatoes
1/4 tsp red pepper flakes
1/2 cup heavy cream
1 pound fresh or dried fettuccine
1/4 cup minced garlic
1 1/2 Tbsp fresh lemon juice
grated Parmesan cheese (for serving)
Directions:
1. Bring 4 quarts of water to boil in a large pot.
2. Meanwhile, melt 1 tbsp of butter on a skillet over medium-high heat. Cut off the rough ends of the asparagus and cut them into 1-inch pieces. Transfer the asparagus into the pan and cook until tender (about 5 minutes). Then put them in a medium-sized bowl.
2. Next, add another tbsp of butter into the skillet over medium heat. Cut the zucchini in half the long way, and then cut each half in half again the long way. Add these into the skillet and cook until slightly browned (about 5 minutes). Transfer the zucchini into the bowl with the asparagus.
3. Add the last tbsp of butter into the skillet over medium heat. Cut mushrooms thinly and in half. Add these to the skillet and cook for 5 minutes. The recipe calls for each veggie to be cooked separately because it gives the cook more control over the browning of each veggie and it helps maintain the fresh color and taste.
4. Stir in the peas and minced garlic until fragrant (around 15 seconds). Add this mixture to the bowl of the other veggies, and salt and pepper to taste.
5. Add tomatoes with their juice and the red pepper flakes to the skillet over medium heat until the tomatoes have a thickened a bit (around 5 minutes). Next, stir in the cream and simmer until the sauce becomes a little thicker and reduces a bit (another 5 minutes). Remove the skillet from the heat and cover.
6. When the water is boiling, stir in 1 tbsp of salt and the fettuccine. Cook the pasta to your liking.
6. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot. Add in the veggies, tomato mixture, basil and lemon juice. Toss to coat the pasta thoroughly. Salt and pepper to taste however you like. Add the pasta water to loosen the sauce before serving. Serve with Parmesan cheese separately.
