Pasta Primavera
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
40
Spice
51
Sweetness
43
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 cups
Broccoli Floret1 cup
Pea (frozen)4 tbsps
Unsalted Butter (cold)2 cloves
Garlic (minced)1 cup
Vegetable (low-sodium)2 tbsps
Parsley (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking
3
Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot
4
Meanwhile, make the sauce: Heat 2 tablespoons butter in a large skillet over medium-high heat
5
Add the garlic and cook, stirring, until it begins to soften, about 1 minute
6
Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to a simmer and cook until slightly reduced, about 3 minutes
7
Whisk in the remaining 2 tablespoons butter until melted and the sauce is thickened, about 1 more minute
8
Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice
9
Cook over low heat, stirring, until the cheese melts, about 1 minute, adding enough of the reserved pasta water to loosen the sauce
10
Season with salt and pepper and top with more cheese
11
Photograph by Kang Kim