Pasta Primavera

Name: Pasta Primavera
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Ingredients: Kosher salt, for the pasta pot; 1 lb fettuccine; 3 tbsp Olive Oil, as needed plus more; 2 large carrots, diagonally, sliced; 1 cup bite-size broccoli florets; 1 red bell pepper, into strips, sliced; 2 tbsp Salted Butter; 4 oz white mushrooms, sliced; 2 medium zucchini, diagonally, sliced; 1 medium summer squash, diagonally, sliced; 4 Garlic, minced; 0.5 large Onion, diced; 0.5 cup Chicken Broth, as needed plus more; 0.25 cup white wine or chicken broth; 1 cup Heavy Cream; 0.5 cup parmesan cheese (about 2 ounces), freshly grated for serving plus more; 1 tsp Kosher Salt; 0.5 tsp Ground Black Pepper; 0.5 cup frozen peas; 12 Fresh Basil Leaves, chopped for serving plus more

With fresh spring vegetables, a creamy cheese sauce, and fettucine, this pasta primavera is a fresh, flavorful, and easy dinner recipe.

Brooke1999

Prep40 min

Total40 min

Servings8

Difficultymedium

ItalianMediterraneanDinner / SupperEntrees

Ingredients

Kosher salt, for the pasta pot
1 lbfettuccine
3 tbspOlive Oil, as needed plus more
2 largecarrots, diagonally, sliced
1 cupbite-size broccoli florets
1red bell pepper, into strips, sliced
2 tbspSalted Butter
4 ozwhite mushrooms, sliced
2 mediumzucchini, diagonally, sliced
1 mediumsummer squash, diagonally, sliced
4Garlic, minced
0.5 largeOnion, diced
0.5 cupChicken Broth, as needed plus more
0.25 cupwhite wine or chicken broth
1 cupHeavy Cream
0.5 cupparmesan cheese (about 2 ounces), freshly grated for serving plus more
1 tspKosher Salt
0.5 tspGround Black Pepper
0.5 cupfrozen peas
12Fresh Basil Leaves, chopped for serving plus more

Instructions

1
For the pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions.
2
For the vegetables: Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli and cook for another minute. Add the red bell pepper and cook for 1 minute more. Remove the vegetables from the skillet to a bowl or plate and set aside.
3
To the skillet, add the butter and the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the mushrooms, zucchini, and summer squash and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables; set aside. 
4
For the sauce: Reduce the heat to medium and add additional olive oil if the skillet is dry. Add the garlic and onion and cook until starting to turn translucent, about 2 minutes.
5
Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Bring to a low simmer and cook until reduced by about half, 3 to 4 minutes. Stir in the cream and cook until thick enough to coat the back of a spoon, about 2 minutes. Turn off the heat and add the parmesan, salt, and pepper, stirring until the cheese is melted and the sauce is smooth.
6
Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra parmesan.