Pasta Primavera


Pasta Primavera

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March 29, 2017

Pasta Primavera


1 lb. dried fettuccine or tagliatelle noodles

1 C broccoli florets

1 C zucchini, chopped

3/4 C snow or sugar snap peas, cut into same half inch pieces

3 pearl onions, chopped

2 T olive oil

3 T butter

salt and pepper to taste

1 C heavy cream

12 basil leaves, chopped

1/2 C grated Parmesan cheese


1Bring 5 Quarts water to rolling boil in a large pot. Add the broccoli and cook just 1 minute. Remove vegetables with a sieve or slotted spoon and rinse under cold water to stop the cooking. Keep the cooking water warm.

2 Heat oil and butter in large skillet over medium heat. Add and cook the onion. Then add the broccoli, zucchini, and peas. Cook and stir until tender.

3 Meanwhile, return vegetable cooking water to a boil and prepare pasta.

4 Stir in cream to vegetable mixture and simmer until slightly reduced.

5 Drain pasta and add it to the sauce along with basil and Parmesan. Toss to coat over low heat. Serve hot.