Pasta Primavera

Total Time:
35 min
20 min
15 min

4-6 servings

  • 8 ounces penne or rotelle, reserve 1/2 cup pasta cooking liquid
  • 3/4 cup chicken stock
  • 1 cup broccoli florets
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced yellow squash
  • 1/2 cup fresh or frozen petits pois
  • 1 tablespoon olive oil
  • 2 cups seeded and diced plum tomatoes, including juices
  • 2 cloves garlic, minced
  • 2 tablespoons each minced fresh parsley and basil
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Bring a large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid. In the same pot, combine the chicken stock and cooking liquid and simmer to reduce. In another large pot of boiling salted water, blanch the broccoli, carrots, yellow squash, peas and then plunge them in ice water to refresh. In a skillet, heat oil and add the tomatoes including their liquid and garlic and simmer for 3 minutes. Stir in parsley and basil. Add the cream to the simmering chicken stock. Then add the pasta to the simmering chicken stock mixture and toss to combine. Add the blanched vegetables and toss gently until just heated through. Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese.

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