Pasta Primavera
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Unsalted Butter2 tbsps
Chicken Broth1 cup
Heavy Cream3 tbsps
Olive Oil2 cloves
Garlic (smashed, peeled, and minced)1 tsp
Red Pepper Flake1 cup
Parsley (finely chopped)3 cup
Snow Pea (trimmed)1 cup
Pine Nut1 tbsp
Vegetable Oil450 g
Spaghetti2 tbsps
Kosher SaltDirections:
1
Combine butter, broth, and cream in a 2 cup glass measure
2
Cook in microwave, uncovered, at 100 percent for 5 minutes
3
Reserve
4
Combine tomatoes, olive oil, garlic, pepper flakes, and parsley in a 4 cup glass measure
5
Cook, uncovered, at 100 percent for 5 minutes
6
Reserve
7
Place a large pot of water on the stove to boil for the spaghetti
8
In a 11 by 2-inch round dish, arrange the vegetables in concentric rings, with broccoli inside rim, then green beans, zucchini, snow peas, and asparagus
9
Mound peas in center
10
Toss mushroom slices and pine nuts in oil and sprinkle over vegetables
11
Cover tightly with microwaveable plastic wrap
12
Cook at 100 percent for 7 minutes
13
Cook pasta in boiling water and drain
14
Remove vegetables from oven and pierce plastic with the tip of a sharp knife
15
Reheat reserved sauces at the same time, in their separate measures, uncovered, at 100 percent for 4 minutes
16
Place drained pasta in a large ceramic dish that will fit into the microwave oven
17
While pasta is hot, toss with vegetables, cream sauce, and one half the tomato sauce
18
Reheat pasta, uncovered, at 100 percent for 4 minutes
19
Remove from oven and toss with Parmesan cheese, salt, and basil
20
To serve, spoon some of remaining tomato sauce over each portion
21
* Can use canned tomatoes