Primavera

Primavera
Servings: 6 Prep 20 mins Cook 25 mins

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 pound mushrooms, quartered
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon dried basil
  • 1 pound capellini (angel hair pasta)
  • 2 carrots, sliced into coins
  • 2 1/2 cups broccoli flowerets
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 small yellow squash, sliced into coins
  • 1 small zucchini, sliced into coins
  • 1 cup peas, fresh or frozen
  • 1/2 cup grated Parmesan

Make It

1. Heat 2 tablespoons butter in nonstick saucepan over low heat. Add onion and garlic; cook, stirring, 7 minutes, until softened, making sure garlic doesnt burn. Add mushrooms; cook 3 minutes.

2. Simmer cream in clean medium-size saucepan 4 minutes. Add remaining 2 tablespoons butter, salt, pepper, chives and basil; cook 2 minutes.

3. Meanwhile, cook capellini in large pot lightly salted boiling water until al dente, firm but tender. For last 5 minutes of cooking, add carrots, broccoli and asparagus. For last 2 minutes of cooking, add squash, zucchini and peas. All vegetables should be tender at end. Drain well.

4. Return pasta with vegetables to pot. Add butter-cream sauce and Parmesan; stir over low heat 2 minutes. Makes 6 servings.