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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pasta Primavera Recipe

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This recipe for Pasta Primavera is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
4 cloves garlic, minced
3/4 lb sugar snap peas, halved lengthwise
1 red bell pepper, thinly sliced
2 carrots, shaved with a peeler
1 [9 oz] box artichoke hearts, thawed
Kosher salt and freshly ground pepper
1 lb whole wheat spaghetti or linguine
1 tsp finely grated lemon zest
1 T Dijon mustard
1 cup finely grated Parmesan cheese
1/4 cup evaporated milk
Torn fresh basil
Directions:
Directions:
Warm oil over medium heat in a large skillet. Cook garlic until golden, about 2 minutes.
Add peas, bell pepper, carrots and artichoke hearts. Season lightly with salt and pepper.
Increase heat to medium-high and cook until just tender; stirring occasionally, about 5 minutes.
Meanwhile, cook spaghetti in a large pot of salted boiling water.
When pasta is nearly done, set aside 1½ cups cooking water, then drain pasta.
Toss pasta with vegetables in skillet. Reduce heat to medium.
Add 1 cup pasta cooking water, lemon zest, mustard, Parmesan and evaporated milk.
Cook gently until mixture is combined and creamy.
Add more cooking water if pasta gets too dry.
Taste and season with more salt and pepper, if desired
Divide among 6 bowls; top with fresh basil.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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