Pasta Primavera

Pasta Primavera

Sure, sautéing some veggies and adding it to pasta is a great, healthy weeknight meal, but if you're looking for a version that's epic enough for a dinner party, this is your recipe. Note that this recipe works best with homemade egg noodles, but you can use a box of fettucini noodles if you prefer.
  • Prep: 30 min
  • Cook: 30 min
  • Total: 1 hour
  • Serves 6
Pasta Primavera
  • 1 pound fettucini noodles
  • If making homemade noodles, make noodles before preparing vegetables. If using boxed noodles, prepare vegetables.
  • Blanched Vegetables
  • 3 quarts water
  • In a large Dutch oven, bring water to a boil.
  • 1 ½ cups green beens, snapped into 3/4-inch long pieces
  • 12 medium asparagus spears, cut into 3/4-inch long pieces
  • 1 medium zucchini, diced into 1/2-inch wedges
  • 1 cup frozen corn
  • Add green beans, asparagus, zucchini, and corn to boiling water. Boil until they start to become slightly soft, about 4 to 5 minutes.
  • 2 quarts cold water
  • 2 dozen ice cubes
  • In a large bowl, prepare an ice bath. Once vegetables are done cooking, transfer into ice bath with a spider whisk to stop them from cooking. Let sit for 3 minutes and transfer to a dry bowl or plate. Set aside.
  • Pasta
  • 4 quarts water
  • Boil water in a large stock pot. (Note: Start to make the creamy mushroom tomato sauce while water comes to a boil.)
  • 1 tablespoon salt
  • reserved noodles
  • Once boiling, add salt and pasta to water. Boil until al dente, about 5 to 8 minutes. Strain through a colander and set aside.
  • Creamy Mushroom Tomato Sauce
  • 4 tablespoons butter
  • In the now empty Dutch oven, melt butter over medium heat.
  • 8 ounces white mushrooms, sliced thin
  • 2 cloves garlic, minced
  • Sauté mushrooms and garlic until browned, about 5 to 8 minutes.
  • 4 large plum tomatoes, diced into 1/2-inch pieces
  • ½ teaspoon red pepper flakes
  • ½ teaspoon fresh ground pepper
  • Add tomatoes, red pepper, and pepper. Reduce heat to simmer and cover, stirring occasionally, until tomatoes have lost their shape, about 7 minutes.
  • ½ cup heavy cream
  • Add heavy cream and simmer until slightly thickened, about 5 to 8 minutes.
  • reserved blanched vegetables
  • Add reserved vegetables and stir, cooking until flavors have combined, about 3 minutes.
  • reserved fettucini noodles
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon lemon juice
  • Remove Dutch oven from heat and add cooked noodles, basil leaves, and lemon juice. Toss to coat evenly with sauce and vegetables. Let sit for 2 minutes to let noodles absorb sauce.
  • grated Parmesan cheese
  • Serve immediately with a lightly sprinkle of Parmesan cheese.
From . ( Adapted from Cook's Illustrated. (May 1999.)

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