One Recipe, Two Meals: Pasta Primavera

What we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in[ the kid-friendly recipe. The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy handful of fresh herbs.]

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings (2 kids, 2 adults)
Level:
Easy

Ingredients
  • Coarse salt and freshly ground pepper
  • One 14.5-ounce box rotini
  • 3/4 cup chicken stock
  • 4 tablespoons butter
  • 1/4 cup plus 1/3 cup freshly grated Parmesan, plus extra for garnish
  • 1 cup frozen peas, thawed
  • 2 tablespoons extra-virgin olive oil
  • 4 cups broccoli florets
  • 1 medium bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 2 cups cherry tomatoes
  • 1/4 cup dry white wine
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • Chopped fresh parsley, for garnish
Directions
  • Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.

  • At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1/4 cup chicken stock and 1 tablespoon butter. If needed, add a little bit of the reserved pasta water to create a thin sauce. Add 1/4 cup Parmesan and stir to combine.

  • Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.

  • Place the remaining cooked pasta back in the pot.

  • In the meantime, heat the oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.

  • To the pan, add the cherry tomatoes, white wine, garlic, thyme leaves, 2 tablespoons butter and the remaining 1/2 cup chicken stock. Sprinkle with salt and pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.

  • Serve the adult-friendly pasta primavera with fresh parsley and more Parmesan-and that extra white wine, for Pete's sake!


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