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Pasta Primavera

11:56 AM, Feb 22, 2013   |    comments
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  • Gwenn Weiss' Pasta Primavera.
  • In our Weekend Kitchen Gwenn Weiss from Cooking In Pajamas shows us her recipe for Pasta Primavera.
    

 

Pasta Primavera

1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups), chopped into bite size pieces
1 whole Onion, Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, sliced (diagonally)
2 whole Medium Zucchini, sliced (diagonally)
1 whole Medium Yellow Squash, sliced (diagonally)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
5 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (I like papardelle or whole wheat farfalle, but any kind will work)
FOR THE SAUCE:
1/2 cup Dry White Wine
1 cup Chicken Broth
1 cup Whipping (heavy) Cream or replace this cup with an additional cup of Half-and-half
2 cup Half-and-half
1 cup Grated Parmesan Cheese, Plus More for Serving
5 leaves Basil (or More To Taste), Plus Extra For Garnish
1/2 cup Frozen Peas
1/ 2 cup Pine Nuts, toasted

Start heating up a large pot of water to cook the pasta.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic and cook for a minute or two, until they start to turn translucent. Then add in the broccoli. Stir, and add in the carrots. Cook one more minute. Transfer the mixture to a large platter or bowl and set aside. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the platter.

Salt the boiling water and add pasta. Cook to al dente.
Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for a minute, then transfer platter. Cook mushrooms for a minute or two, adding in a pinch of salt. Transfer to the platter.

FOR THE SAUCE
To make the sauce, pour ½ cup dry white wine into the skillet. Add 1 cup chicken broth, two tablespoons of butter and scrape the bottom of the skillet to deglaze the pan. Cook for 1 to 2 minutes until the liquid starts to thicken.
Add 1 cup whipping cream and 2 cups half-and-half. Add Parmesan to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Add all of the cooked veggies into the sauce along with ½ cup frozen peas (no need to defrost). Add al dente pasta and stir. If the sauce seems a little thick, or if there doesn't seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half.
Top with more Parmesan, salt, pepper, and basil to taste.

 

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