Pasta Primavera

Primavera, is defined as the "first flowering".  When we add pasta to the front of the word it means wonderfully light spring vegetables tossed with pasta in a creamy sauce. This recipe, is just that!           Below is an easy, light recipe that can either work as a main dish or a side.



Ingredients:  (For 2, double if 4)

4-5 oz of Pasta, such as rotini, penne or linguini

Vegetables for two such as: broccoli florets, asparagus tips, carrots (sliced into thin coins), green beans (cut into thirds), peas (fresh or frozen), red pepper (sliced into thin strips), halved grape tomatoes
Herbs such as dill, tarragon, basil and/or parsley (choose at least one up to all four)
2 cloves of garlic, minced
1 shallot, sliced thinly

3/4 cup of low-salt chicken stock
1/4 cup of grated Parmesan, shaved Parmesan (optional) for serving
1/4 cup of evaporated milk
Juice and zest of 1/2 lemon

1 tbsp of butter
1 tbsp of olive oil
salt & black pepper to taste


Directions:


Pre-cook pasta in well-salted boiling water 3 min. shy of al-dente.  Drain, rinse and set aside.

Prepare sauce:  Heat 3/4 cup of low-salt chicken stock, 1/4 cup of grated Parmesan cheese, 1/4 cup of evaporated milk, zest and juice of one lemon, salt and pepper to taste.  Bring to a boil, while lightly whisking.  Turn heat down to a simmer once boiling, stirring occasionally, for five minutes.  Then turn off heat, add herbs and set aside.

In a small dutch oven or medium sized skillet, heat butter and olive oil over medium heat.  Add sliced shallot and minced garlic, stir.  Add the vegetables that need the longest cooking time to the pan with 2 tbsp of water.  Cover and steam for 4-5 min.  Open lid, and add rest of vegetables with another tbsp of water to de-glaze. Stir. Keep warm.

Warm pasta bowls, while re-heating your sauce.  Next, add pasta and sauce to vegetables. Turn up heat to medium.  Bring to a gentle boil, stir.  Reduce slightly.  Taste and adjust salt and pepper.

Spoon into bowls, top with a little shaved cheese, drizzle of great olive oil, few basil leaves or extra minced parsley.

Ingredients for my Primavera.

Vegetables ready for their saute.

Making the Sauce.

Ready to plate!