Pasta Primavera Recipe

Pasta Primavera is the perfect pasta for summer as you can easily find most of the ingredients in season and at their freshest. It is similar to pasta carbonara in that you will be making three components and then combining all of them together as you complete this dish. These components include the pasta itself, a mixture of lightly sauteed vegetables, and a tomato mushroom sauce. Pasta Primavera is a great tasting, healthy pasta dish for vegetarians and non-vegetarians alike.

Ingredients:

12 asparagus spears, cut in half lengthwise
1 cup frozen pees
6 oz. green beans, cut into 1 inch pieces
1 medium zucchini, diced into 1/2 inch pieces
8 oz. baby portabella mushrooms, sliced
6 tbsp unsalted butter
4 plum tomatoes, peeled and diced
1/3 cup heavy whipping cream
1/2 tspn red pepper flakes
1 pound fettuccine
2 garlic cloves, minced
1 1/2 tbsp lemon juice
1/4 cup fresh basil, shredded
grated Parmesan cheese

Preparation:

1. Prepare all of the vegetables listed above and have all of the ingredients at the ready.
2. In a large pot, bring 6 quarts of water to a boil. In a large saucepan, bring 3 quarts of water to a boil. Fill a large bowl with ice water.
3. Add the green beans to the saucepan and cook for one and a half minutes.
4. Add the asparagus to the saucepan and cook for 30 seconds.
5. Add the zucchini to the saucepan and cook for 30 seconds.
6. Add the peas to the saucepan and cook for 30 seconds.
7. Drain the vegetables and add them to the bowl of ice water. When they have cooled completely, drain the water and set the vegetables aside for later.
   
8. In a saucepan, heat 3 tablespoons of butter over medium high heat. Add the portabella mushrooms and cook for 8 minutes.
   
9. Add the tomatoes and red pepper flakes to the mushrooms and reduce heat to medium and cook for about 6 minutes.
10. Add heavy whipping cream to the tomatoes and mushrooms and cook for 4 minutes. Reduce heat to low, add salt to taste and set aside.
11. Add 1 tbsp Kosher salt and the fettuccine to the pot of boiling water and cook until al dente.
12. While the pasta cooks, add 3 tablespoons of butter to a skillet over medium heat.
13. Add the garlic to the skillet and cook for 1 minute.
14. Add the vegetable mixture to the skillet and cook for 2 minutes. Add salt to taste, cover skillet and set aside.
15. Drain the pasta and add it back to the pot. Add the mushroom and tomato mixture to the pasta. Mix well so that the pasta is coated.
16. Add the vegetables, basil, and lemon juice to the pasta and mix so that all of the ingredients are well combined.
17. Serve with Parmesan cheese.

Italy