Farmers' Market Gourmet #6: Pasta Primavera

You can take any veggies you find and make this delicious pasta dish!

- Recipe -




 

● veggies (mushrooms, green beans, onions, spinach, sweet peppers,

asparagus, beans, chard, bok choy, broccoli rabe, grated carrots, squash, etc...)

● 2 T. olive oil

● 2 T. butter

● 2 garlic cloves

● 2 diced tomatoes

● 1/4 tsp red pepper flakes

● 1/2 cup white wine

● 1/2 cup heavy cream

● 1/2 pound pasta

● 12 basil leaves

● 1-1/2 T. lemon juice

● parmesan cheese




1. Cook pasta in large pot of boiling, salted water. If using asparagus, green beans, broccoli, the base of bok choy or chard, cut in 2-3 inch pieces. Add to boiling water for last 2 minutes of cooking. Drain.


2. Heat butter and olive oil over medium-high heat. Add garlic & red pepper flakes (also onions, if using). Saute 4-5 minutes.


3. Add mushrooms and sauté until browned, 8 minutes. Add the rest of the raw vegetables (except anything leafy) and continue sauteing for another 5 minutes or so.


4. Then add the wine and leafy vegetables. Continue sauteing for 2-3 minutes. 


5. Then add the tomatoes and the cream and reduce the heat to medium, simmering for about 4 minutes. Turn to low heat, and cover to keep warm.


6. Drain pasta and add to the sauteed vegetables. Add the basil, and lemon juice; season to taste with salt and pepper. Toss well. Serve with Parmesan cheese.


Pasta Primavera pdf