Pasta Primavera
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cloves
Garlic (minced)3 cup
Chicken Stock1 cup
Broccoli Floret1 cup
Carrot (thinly sliced)1 tbsp
Olive Oil1 cup
Heavy Cream1
SaltDirections:
1
Bring a large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes
2
Drain pasta, reserving 1/2 cup of the cooking liquid
3
In the same pot, combine the chicken stock and cooking liquid and simmer to reduce
4
In another large pot of boiling salted water, blanch the broccoli, carrots, yellow squash, peas and then plunge them in ice water to refresh
5
In a skillet, heat oil and add the tomatoes including their liquid and garlic and simmer for 3 minutes
6
Stir in parsley and basil
7
Add the cream to the simmering chicken stock
8
Then add the pasta to the simmering chicken stock mixture and toss to combine
9
Add the blanched vegetables and toss gently until just heated through
10
Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese