Pasta primavera
At what point you cook the pasta for this recipe depends a bit on the type of pasta you use. For penne, I put the pasta on about halfway through the recipe.
Ingredients
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 zucchini diced
- 1 head broccoli (broken into florets)
- 200 gr green asparagus (chopped a bit smaller)
- 150 gr green peas frozen
- 100 gr sugar snap peas
- 200 gr tomatoes (seeds removed and chopped)
- 3 sun-dried tomatoes (cut into small pieces)
- 300 gr penne or spaghetti
- 60 ml vegetable stock
- 120 ml cream
- 150 gr parmesan cheese
- basil
- pepper and salt
Directions
- 1
Take a large pan of water and add plenty of salt to it. You will use this water to briefly boil the vegetables and cook the pasta.
- 2
Once the water is boiling add the broccoli florets. Cook these for about 2-3 minutes and remove from the pan with a slotted spoon. Now add the sugar snaps and cook them for 5 minutes. Take these out as well. Finally, add the asparagus pieces and cook for about 1 minute. Drain all the vegetables in a colander. To stop the cooking process, you can briefly rinse them with cold water.
- 3
Take a large skillet or frying pan and melt the butter. Add the garlic and zucchini and sauté until the zucchini softens. Add the tomatoes and sun-dried tomatoes and fry for a few minutes.
- 4
Now add the broth and bring to a boil. Add the cream and all the vegetables. Also now add the peas. Stir everything well. Now turn the heat down low until it is just near boiling point.
- 5
Add the parmesan cheese to the sauce and stir everything well. You should have a firm sauce but not too thick. If it is too thick add some extra broth or cream.
- 6
Now cook the pasta according to the directions on the package. Drain and stir the pasta into the sauce. Stir some of the chopped basil into the sauce.
- 7
Serve with extra basil on top and additional parmesan cheese if desired.