Pasta Primavera is a delicious way to eat your veggies. This creamy fettuccini pasta dish is full of fresh vegetables in a delicious cheesy sauce.
There is a bit of prep work involved to make this but the cooking time is fairly short. In the time that it takes for you to boil the water and cook the fettuccini the sauce will be finished.
Pasta Primavera is a great meal or side dish for any time of the year but it is really nice in the spring when the fresh asparagus appears and if you are lucky, fresh peas as well. It would make a pretty first course for Easter dinner or a wonderful Meatless Monday dinner.
SOME THINGS TO KNOW:
- If you want to make this partially ahead of time, you can make the sauce up to a day ahead. If you are planning on doing this, decrease the original cooking time slightly so the vegetables are still a bit firm. They will continue to cook during the reheating process. Store the sauce covered in the refrigerator. Reheat the sauce over low heat, stirring often until it is heated through.Cook the pasta while you are reheating the sauce and combine them when you are ready to serve them.
- You can keep any leftovers covered in the refrigerator for 2-3 days.
- Sauces with cream tend to become grainy if frozen and soft vegetable like zucchini and yellow squash can become soggy. I do not recommend freezing this.
Pasta PrimaveraPrint This
- 1 stick salted butter
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 pound thin asparagus spears, ends trimmed and sliced into 1 inch pieces
- 1⁄2 pound white mushrooms, sliced
- 1 medium zucchini squash, sliced into 1/4 inch rounds
- 1 medium yellow squash, sliced into 1/4 inch rounds
- 1 large carrot cut into 1/8 inch slices
- 1⁄2 cup vegetable stock
- 1 cup heavy cream
- 2 teaspoons dried basil (not pictured)
- 1 cup frozen peas
- 1 cup freshly grated parmesan cheese
- 1 pound fettuccine pasta
Set a large stock pot full of water over high heat to cook your fettuccini . Cook the fettuccini according to the directions on the box for the doneness you prefer. The time it takes to heat the water and cook the fettuccine should be about the same amount of time as it takes to make the sauce.
In a very large skillet, melt the butter over medium low heat. Add the asparagus, carrots and mushrooms and cook for 3-5 minutes, until the mushrooms render their liquids and the carrots begin to become tender.
Add to the skillet the onions, garlic, zucchini squash and yellow squash and cook for an additional 3 minutes, or until the squash is just tender.
Add the cream, vegetable broth, and basil. Increase the heat to medium high and allow the sauce to come to a slight boil. Reduce to a simmer on low heat.
Stir in the peas and cook for 1 minute.
Add the cooked, drained fettuccini to the skillet and add the parmesan cheese. Heat through and serve.