From the book "Pasta Presto." You can use spaghetti, linguni, penne, rotini...really any pasta you like. You can also use any veggies you like. I tend not to use mushrooms as one of my kids don't like them and I always like adding a leafy green like spinach, kale, swiss chard, arugula or escarole. Whatever is available in your garden or at the farmer's market will probably work great.
My Private Note
Units: US | Metric
- 59.14 ml butter
- 2 medium shallots, finely chopped
- 1 garlic clove, finely chopped
- 2 small carrots, cut into 1/4 inch thich slices
- 2 small zucchini, cut into 1/4 inch thick slices
- 226.79 g shelled peas
- 170.09 g button mushrooms, sliced
- 236.59 ml dry white wine
- 473.18 ml heavy cream
- 118.29 ml grated parmesan cheese
- 29.58 ml chopped fresh parsley
- salt and pepper
- 453.59 g cooked pasta
- 1In a large skillet, melt the butter over medium heat.
- 2Add the shallots and garlic and saute for 1 minute.
- 3Add remaining vegetables (you may want to wait until the end when you mix the veg with the sauce to add the peas if you are using frozen) and saute until crisp tender (don't over cook).
- 4Remove the veg from the skillet and set aside.
- 5Add the wine to the hot skillet and let boil until reduced by half.
- 6Add the cream and simmer until thick (about 10 minutes).
- 7Stir in the reserved veg (and the peas if you use frozen ones) and simmer until heated through.
- 8Stir in the cheese, parsley a dash of nutmeg and season with salt and pepper to taste.
- 9Pour immediately over hot, cooked pasta.
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Nutritional Facts for Creamy Parmesan Primavera
Serving Size: 1 (342 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 838.9
- Calories from Fat 544
- Total Fat 60.5 g
- Saturated Fat 37.0 g
- Cholesterol 204.5 mg
- Sodium 351.0 mg
- Total Carbohydrate 52.3 g
- Dietary Fiber 10.2 g
- Sugars 6.9 g
- Protein 16.0 g