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Pasta Primavera


3 tablespoons unsalted butter
1/2 pound asparagus (1/2 a bunch), tough ends trimmed, and sliced on the bias into 1 inch lengths.
1 large zucchini (about 12 ounceS), quartered lengthwise and cut into 1/2 inch chunks
2.25 cups water
4 ounces white mushrooms, wiped clean and quartered
ground black pepper
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
2 cups low-sodium vegetable broth
8 ounces (about 3 cups) of tagliatelle (new favorite!) or campanelle or bow tie pasta
1/2 cup heavy cream
1 cup frozen peas
1 ounce parmesan cheese, grated (1/2 cup) + extra for serving
1/4 cup minced fresh basil leaves
1 tablespoon juice from 1 lemon

1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat. Add the asparagus, zucchini, 1/4 cup of the water, and a pinch of salt. Cover and cook until the vegetables are crisp-tender, 3 to 4 minutes. Uncover and continue to cook until the vegetables are just tender and the liquid has nearly evaporated, 1 to 2 minutes longer. Transfer the vegetables to a bowl, cover to keep warm, and set aside.

2. Add 1 tablespoon more butter to the skillet and melt over medium heat. Add the mushrooms and a pinch of salt and cook until they have released their moisture and are golden brown, about 5 minutes. Transfer the mushrooms to the bowl with the asparagus and zucchini, season with salt and pepper to taste, and cover to keep warm.

3. Wipe out the skillet with paper towels, add the remaining 1 tablespoon butter, and melt over medium heat. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the remaining 2 cups water, the brother, and 1/2 teaspoon salt, then add the pasta. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, 15 to 18 minutes.

4. Stir in the cream, peas and cooked vegetables and cook until the cream has thickened and the vegetables are warmed through, about 1 minute. Off the heat, stir in the Parmesan, basil and lemon juice and season with salt and pepper to taste. Serve, passing the extra Parmesan separately.