We think this is an awesome summer dish that is light and filling!
What Cook's Country had to say as to WHY THIS RECIPE WORKS: To keep the flavors in our Pasta Primavera recipe from getting muddled, we kept the vegetables to a minimum. We cooked the vegetables and pasta in the same heavily salted water, which saved on time and dishes, and ensured both components weren’t bland. Timing is crucial; we used a timer and kept track of how long each vegetable cooked. The mushrooms lend our Pasta Primavera’s sauce a pronounced meatiness—but only if you let them brown properly before adding the other ingredients.
Cooks Country Magazine, May 2006, p 11
Ingredients
| 2 tablespoons unsalted butter |
| 1 small onion, chopped fine |
| 8 ounces white mushrooms, quartered |
| S&P |
| 2 cloves garlic, minced |
| 1 (14.5-ounce) can diced tomatoes, drained |
| 1 cup heavy cream |
| 12 ounces egg enriched pasta, like the refrigerated fettuccini pasta, or you can use dried pasta if that is all you have |
| 1 pound asparagus spears, tough ends discarded, spears cut diagonally into 1" pieces |
| 1 medium, unpeeled zucchini, cut into 1/2-inch dice |
| 1 cup frozen peas |
| 1/2 cup fresh grated Parmesan cheese, plus extra for serving |
| 1-1/2 tablespoons freshly squeezed lemon juice |
| 1/4 cup fresh basil, sliced into a chiffonade |
Directions
BEFORE YOU BEGIN: The test kitchen prefers the hearty strands of egg-enriched fettuccine usually sold in 12-ounce boxes. We found that you need to salt the water used to cook the pasta and vegetables quite heavily to make sure they emerge nicely seasoned.
1. 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 IMMEDIATELY remove pan from heat.
2. As sauce cooks, add 1-2 tablespoons KOSHER salt to the boiling water. If using fresh pasta, it will cook in 3-4 minutes so add:
- pasta and asparagus and cook for 1 minute
- add zucchini and cook for 2 minutes
- and then add peas and cook for one min.
This will ensure that the pasta is al dente and the veggies are not mushy :)
*****If using dried pasta do this: add 1-2 tablespoons kosher 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.
3. Drain pasta and vegetables and return to the pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper.
Serve, passing extra cheese at table.
Source: cookscountry.com
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Yield: Serves 4
