Pasta Primavera

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a big pot of water to a boil.
  • In a medium skillet, bring 1 cup stock to a boil; add in thyme and salt to taste.
  • Add in carrot; cook for 3 minutes.
  • Add in asparagus tips; cook for 2 minutes.
  • Add in zucchini; cook for 2 minutes.
  • Add in peas; cook until all the vegetables are just tender, and the stock has just about evaporated; turn off heat.
  • Salt the boiling water and cook the pasta al dente.
  • When the pasta is just about done, turn the heat under the vegetables to medium and stir in the olive oil or butter.
  • Cook for about a minute, then add the remaining stock; cook until the vegetables are very tender but not mushy.
  • Drain the cooked pasta and toss it with the cooked vegetables and their broth.
  • Adjust seasoning with salt and pepper to taste.
  • Top with about 1 cup Parmesan cheese or enough to thicken the sauce and serve, passing additional Parmesan at the table.
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