Pasta Primavera
Total Time: 45 minutesYield: 4 Servings
Source: Cook's Country
Category: Pasta
Ingredients
2 tablespoons Butter1 whole Onion (chopped fine)
8 ounces White Mushrooms (quartered)
2 cloves Garlic (minced)
14 1⁄2 ounces Diced Tomatoes (drained)
1 cup Heavy Cream
12 ounces Fettuccine (egg-enriched)
1 pound Asparagus (tough ends discarded, spears cut diagonally into 1-inch pieces)
1 whole Zucchini (cut into 1/2-inch dice)
1 cup Peas (frozen)
1⁄2 cup Parmesan Cheese
1 1⁄2 tablespoon Lemon Juice
1⁄4 cup Basil (sliced)
1⁄2 teaspoon Salt (plus 2 tablespoons)
1⁄2 teaspoon Ground Black Pepper
Directions
- Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.
- As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.
- Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Serve, passing extra cheese at table.