The Software Scrutiny Journal
Oct 06 2019
Pasta Primavera
Ingredients
- 3/4 lbs dried whole-wheat linguine or fettuccine
- 2 tbsp olive oil
- 1 leek (white and light green parts diced)
- 1/2 lb asparagus, trimmed and cut into 1/2 in. pieces
- 1 cup fresh or thawed frozen peas
- 1 cup white mushrooms, sliced
- 1 cup heavy whipping cream
- 1/3 cup grated Parmesan
- salt and freshly ground pepper
- 2 tbsp basil
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and boil until al dente.
- Meanwhile, heat the olive oil in a large sauté pan over medium high heat.
- Add leek and sauté until bright green and tender, 7-10 minutes.
- Add the asparagus, peas, and mushrooms and sauté until the vegetables are tender and the moisture has cooked away, 5-10 minutes.
- Add the cream, Parmesan, and salt and pepper to taste. Gently bring to a simmer, cooking just until the sauce begins to thicken.
- Add the paste to the sauté pan with the vegetables and cream sauce and toss together.
- Finish by adding the basil.
- Taste and season with salt and pepper.