Pasta Primavera

Name: Pasta Primavera
Yield: Serves 6 as a main dish
Cuisine: Italian
Ingredients: , Table salt; 6 ounces, green beans, cut into 3/4-inch pieces (about 1 1/4 cups); 12 , medium asparagus spears, tough ends snapped off, halved lengthwise, and cut diagonally into 3/4-inch pieces; 1 , medium zucchini, cut into 1/2-inch dice; 1 cup, frozen peas, thawed; 6 tablespoons, unsalted butter; 8 ounces, white mushrooms, sliced thin (about 4 cups); 4 , large plum tomatoes (about 1 pound), peeled (see technique below), cored, and chopped medium (about 2 cups); 1/4 teaspoon, red pepper flakes (optional); 1/2 cup, heavy cream; 1 pound, dried egg fettucine; 2 medium cloves, garlic, minced; 1/4 cup, shredded fresh basil leaves; 1 1/2 tablespoons, lemon juice; , Parmesan cheese, grated

4 comments

Appears in Cook's Illustrated May/June 1999

Is it possible to streamline this two-hour, six-pot restaurant recipe for home cooks?

SERVES6 as a main dish

TIME1¼ hours

WHY THIS RECIPE WORKS

When developing our pasta primavera recipe, we wanted to simplify the cooking process while keeping the vegetable flavors fresh. We found that it was actually fine to blanch the vegetables together rather than separately as is traditional, ...

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