Pasta Primavera
A creamy pasta dish loaded with fresh vegetables, perfect for a comforting meal any day of the week.
Ingredients
- 300 g linguine (or other long, flat pasta)
- 150 g white mushrooms (sliced)
- 1/2 large zucchini (sliced into rounds)
- 1 bunch broccolini
- 1 1/2 cups snow peas (about 10 pieces)
- 1 bunch green asparagus (8 to 10 spears)
- 1 cup green peas (defrosted)
- 10 pieces cherry tomatoes (halved)
- 2 cloves garlic (finely minced)
- 5 tablespoons unsalted butter (75g)
- 1 cup thickened or heavy cream
- 1/2 cup Parmigiano Reggiano (finely grated or parmesan)
- 3 tablespoons extra virgin olive oil
- 1/3 cup pasta cooking water
- 1 teaspoon cooking/kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves (finely sliced)
- 2 tablespoons pine nuts (toasted)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prepare the vegetables: slice mushrooms, cut zucchini into rounds, remove florets from broccolini, snap ends off asparagus, and prepare snow peas.
- In a medium saucepan over medium-high heat, melt the butter. Add cream and Parmigiano Reggiano, stirring until the cheese melts and sauce thickens slightly. Remove from heat.
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions, minus one minute. Reserve 1/3 cup pasta water before draining.
- In a large skillet, heat half of the olive oil over high heat. Sauté mushrooms for about 4 minutes until golden. Remove and set aside.
- Add remaining olive oil to the skillet, toss in broccolini, snow peas, and asparagus, and cook for 2 minutes. Then add zucchini, cherry tomatoes, green peas, garlic, salt, and pepper. Cook for another 3 minutes.
- Return mushrooms to skillet, then transfer drained pasta back into the pot. Add sautéed vegetables, cream sauce, and reserved pasta water. Toss over medium heat until sauce thickens and coats pasta (1-2 minutes).
- Stir in freshly sliced basil and serve in bowls, garnished with toasted pine nuts.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk.