Pasta Primavera

Total Time:
50 min
30 min
20 min

8 servings

  • Vegetables:
  • 3 tablespoons olive oil
  • 2 large carrots, peeled and sliced diagonally
  • 1 cup bite-size broccoli pieces
  • 1 whole red bell pepper, seeded and sliced into strips
  • 2 tablespoons butter
  • 4 ounces white mushrooms, washed and sliced
  • 2 medium zucchini, sliced diagonally
  • 1 medium summer squash, sliced diagonally
  • Sauce:
  • 4 cloves garlic, minced
  • 1/2 large onion, diced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan, plus more for serving
  • Salt and freshly ground black pepper
  • 1/2 cup frozen peas
  • 12 whole fresh basil leaves, chopped, plus more for serving
  • 1 pound pasta (fettuccini), cooked according to package directions and drained
Watch how to make this recipe.
  • For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.

  • To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.

  • For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.

  • Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.

  • Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.

Cook's Note: If you're averse to wine, use all chicken broth instead.

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    This recipe is featured in:

    Spring Entertaining Guide