"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pasta Primavera Recipe

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This recipe for Pasta Primavera, by , is from The Family Camp Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacy Merkin
Added: Friday, November 21, 2008


Olive Oil
3 to 4 cloves garlic, minced
Ĺ to 1 small onion, finely chopped
1 cup broccoli, cut into bite-sized florets and stem pieces
2 carrots, peeled and sliced on the bias
2 zucchini, sliced on the bias
1 yellow squash, sliced on the bias
Ĺ red bell pepper, cut into strips
1 package white or brown button mushrooms, sliced
1 cup frozen peas
1 cup whipping (heavy) cream
1 cup half and half, plus a little more for thinning sauce
1 small wineglass of white wine
Low-sodium chicken broth as needed
6-8 fresh basil leaves
Grated Parmesan Cheese
Penne pasta

In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and
cook until translucent, about 2 minutes. Now begin sauteing the veggies in batches, cooking only
1 or 2 minutes (at most) each. To begin, add broccoli and carrots to onion & garlic. Cook only
for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add
red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very
careful not to overcook; veggies at this point should still be somewhat raw/crunchy. When all
veggies have been removed and skillet is empty, pour Ĺ to 1 glass of dry white wine to pan.
With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the
bottom. Cooking over medium heat, add Ĺ cup low-sodium chicken broth, 1 tablespoon butter, 1
cup whipping cream, and 1 cup half and half. Add Ĺ cup grated Parmesan. Stir together and
cook to thick, adding salt & pepper to taste. Taste sauce as you go; donít oversalt, but donít
undersalt either! Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies,
including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts
half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes.
You donít want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish
with more basil leaves, throw on some more Parmesan, and gobble it up!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Courtesy of www.thepioneerwoman.com.
A little bit of work but very delicious!!




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