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

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and boil until al dente.
  3. Meanwhile, heat the olive oil in a large sauté pan over medium high heat.
  4. Add leek and sauté until bright green and tender, 7-10 minutes.
  5. Add the asparagus, peas, and mushrooms and sauté until the vegetables are tender and the moisture has cooked away, 5-10 minutes.
  6. Add the cream, Parmesan, and salt and pepper to taste. Gently bring to a simmer, cooking just until the sauce begins to thicken.
  7. Add the paste to the sauté pan with the vegetables and cream sauce and toss together.
  8. Finish by adding the basil.
  9. Taste and season with salt and pepper.