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Primavera: Pasta Primavera From Scratch

Source of Recipe

SF Chronicle


Recipe Introduction

"Pasta primavera is easy to make from scratch. This recipe was inspired by Farmhouse Noodles and Sauce (Parmesan). It calls for carrots and peas, available year round, and asparagus, which is terrific in the spring. Or, you could use any other vegetables that appeal to you. This takes about 10 minutes to assemble and about 16 minutes to cook. "

List of Ingredients

-- 12 ounces linguine
-- Salt, as needed
-- 1 small bunch asparagus, trimmed and cut into 2-inch lengths
-- 1 (14 1/2-ounce) can low-salt chicken broth
-- 2 large carrots, peeled and cut into thin diagonal slices
-- 1 cup frozen peas
-- 2 garlic cloves, minced
-- 1 bay leaf
-- 1/2 cup heavy cream
-- 1/2 cup grated Parmesan cheese + additional as needed
-- Freshly ground pepper to taste


Recipe

Boil the pasta in a large pot of salted water until almost tender. Add the asparagus and boil until it is crisp-tender and the pasta is al dente, about 1 1/2 minutes.

Meanwhile, bring the broth to a simmer in a heavy saucepan. Add the carrots and simmer until almost crisp-tender, about 4 minutes. Add the peas and simmer until they are heated through and the carrots are crisp-tender, about 2 minutes. Using a slotted spoon, transfer the carrots and peas to a large bowl; keep warm.

Add the garlic and bay leaf to the broth. Boil until the broth is reduced to 1/2 cup, about 5 minutes. Add the cream; boil until the liquid has reduced to 3/4 cup, about 5 minutes. Season with salt. Discard the bay leaf.

Drain the pasta and asparagus; add them to the bowl with the peas and carrots. Add the cream sauce, grated cheese, pepper and parsley; toss thoroughly.
Pass additional grated cheese at the table.
Serves 4.

PER SERVING: 540 calories, 22 g protein, 78 g carbohydrate, 16 g fat (9 g saturated), 49 mg cholesterol, 607 mg sodium, 4 g fiber.