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Pasta Primavera

Source of Recipe


The Inn at Chester






List of Ingredients



• 2 quarts water
  
• 1 tsp salt
  
• 1 cup julienned carrots
  
• 1 cup julienned zucchini
  
• 1 cup julienned squash
  
• 2 cups heavy cream
  
• 1 Tbsp minced garlic
  
• 3/4 tsp salt
  
• 1 cup freshly grated Parmesan or Asiago cheese
  
• 2 Tbsp chopped fresh parsley
  
• 1/4 tsp freshly ground pepper
  
• Salt to taste
  
• 1 lb. penne pasta, cooked
  
• 1 cup chopped fresh tomato
  
• 1/4 cup freshly grated Parmesan cheese
  






Instructions



1. Bring the 2 quarts of water to a boil and add 1 teaspoon salt. Cook the carrots for 3 minutes, then add the zucchini and squash. Cook 1 minute longer, until all vegetables are tender-crisp. Drain.
   
   
2. Meanwhile, bring the heavy cream, garlic and salt to a boil in a medium saucepan. Reduce heat and simmer 10 minutes. Transfer to a blender, and add the 1 cup of freshly grated Parmesan or Asiago cheese. Puree until smooth.
   
   
3. Toss vegetables, cream sauce, chopped fresh parsley, pepper and salt to taste with the cooked penne pasta, in a serving bowl. Sprinkle chopped tomatoes and freshly grated Parmesan over the top.
   
   Makes 6 servings.