Weeknight Pasta Primavera

Name: Weeknight Pasta Primavera
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons, unsalted butter; 1 , small onion, chopped fine; 8 ounces, white mushrooms, quartered; , Salt and pepper; 2 cloves, garlic, minced; 1 (14.5-ounce) can, diced tomatoes, drained; 1 cup, heavy cream; 12 ounces, egg-enriched dried fettuccine (see note above); 1 pound, asparagus, tough ends discarded, spears cut diagonally into 1-inch pieces; 1 , medium zucchini, cut into 1/2-inch dice; 1 cup, frozen peas; 1/2 cup, grated Parmesan cheese, plus extra for serving; 1 1/2 tablespoons, lemon juice; 1/4 cup, thinly sliced fresh basil

9 comments

Appears in Cook's Country April/May 2006

The average pasta primavera is a jumble of mushy, bland vegetables mired in a sticky cream sauce. We found a way to make the make the vegetables firm-textured and flavorful.

SERVES4

WHY THIS RECIPE WORKS

To keep the flavors in our Pasta Primavera recipe from getting muddled, we kept the vegetables to a minimum. We cooked the vegetables and pasta in the same heavily salted water, which saved on time and dishes, and ensured both components we...

This is a members' feature.