classic pasta primavera
Every once in a while I crave pasta and this is one of my favorite dishes. It's smooth, creamy, and delicious with the veggies added. Make some garlic bread under the broiler and Mmm mmm, it's so good!
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 -6
Ingredients
- 6 tablespoons olive or other oil
- 3 cloves garlic, minched
- 1 cup frozen broccoli florets
- 1 cup asparagus tips, blanched (or frozen)
- 1 cup frozen peas, thawed
- 8 ounces baby bella mushrooms, sliced or quarterd
- 1 cup grape tomatoes, halved
- 1 pound thin spaghetti, cooked
- 2/3 cup grated parmesan cheese
- 2 tablespoons thinly chopped basil
- 1 - med. yellow squash or zucchini
- 4 tablespoons butter
- - salt and pepper to taste
- 1 cup light cream (or more according to desired consistency)
- - scant 1/8 tsp nutmeg in the cream.
How To Make classic pasta primavera
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Step 1Put on water to boil for spaghetti and add a good amount of salt. Get all your vegetables together. Pour oil in skillet or saute pan until hot and add the mushrooms and garlic. Let cook until almost done.
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Step 2Add other vegetables into the pan and let cook until desired doneness. Add more salt at this time if desired.
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Step 3Sprinkle grated parm over all and add butter,letting it melt in pan. Then add cream and stir. Cheese will thicken the sauce. Add more cream or milk to the sauce if needed or to desired thickeness.
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Step 4Keep sauce on low temp until spaghetti is done and mix all together. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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