CLASSIC PASTA PRIMAVERA

INGREDIENTS

• 1/2 pound angel hair pasta or spaghetti
• 1 small bunch broccoli, about 1 heaping cup of florets
• 1 small zucchini, diced
• 4 asparagus spears
• 1/2 cup peas, fresh or frozen
• 1/2 cup snow peas
• 3 minced garlic cloves
• 3 Roma or other paste tomatoes, seeded and diced
• 12 basil leaves, chopped
• 4 Tablespoon. butter
• 1/4 cup chicken broth (use vegetable broth for vegetarian option)
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• salt

 

DIRECTION

• Take a large pot and fill with water. Bring it to boil, add salt to it and add broccoli in it and cook for a minute.
• Add asparagus in it and boil for another 1 minute.
• Now add snow peas and cook for another 30 seconds.
• Remove the vegetables and put them in another bowl with the ice cold water in it.
• After few minutes drain them.
• Boil the pasta according to the directions given on the cover.
• While the pasta is getting ready, take a sauté pan and add butter to it.
• Heat it on a medium high heat that the butter melts. Add garlic and zucchini in it and sauté for 1 minute.
• Add the tomatoes in it and sauté for 2 minutes.
• Pour in the chicken or the vegetable broth in it and increase the heat to high. Cook until it starts boiling.
• Now add the cream and all the boiled vegetables in it and stir.
• Lower the heat until the cream chicken broth mixture is just simmering rather than boiling.
• Now add the Parmesan cheese in it and mix.
• When the pasta is ready drain it and mix in the above mixture. Toss well so that everything is evenly mixed. Season with the salt, black pepper and basil to it and mix well.