Pasta Primavera

Recipe from: makebetterfood
Image Credit: Kevin

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.” Kevin

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 beans, 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.

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