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Capellini Primavera




Source of Recipe


Brickyard Barn Inn






List of Ingredients



• 1 tablespoon olive oil
  
• 1/2 medium onion, coarsely chopped (about 1 cup)
  
• 4 large tomatoes (1 3/4 pounds), peeled, seeded and chopped
  
• 1 cup chicken broth
  
• 1/2 cup whipping cream
  
• 1 pound broccoli (florets only), coarsely chopped
  
• 1 large carrot (4 ounces), cut julienne
  
• 1 pound capellini pasta
  
• 2 medium zucchini (about 3/4 pound), peeled and julienned
  






Instructions



1. Bring large pot of salted water to boil over high heat. Meanwhile, heat olive oil in large skillet over medium heat. Add onion and cook until lightly colored, about 5 minutes. Add tomatoes and cook 1 to 2 minutes, stirring to allow liquid to evaporate. Mix in broth and cream. Remove sauce from heat when the sauce has thickened and keep warm.
   
2. Add broccoli florets to boiling water. When water returns to boil, stir in carrot julienne and capellini. When water again returns to boil, cook 3 minutes, add zucchini julienne and continue cooking until pasta is al dente, about 2 to 3 more minutes. Drain well but do not spray with cold water.
   
3. Transfer pasta mixture to large bowl while still warm. Add butter and toss to blend. Pour sauce over and toss gently. Season with salt and pepper. Serve immediately with a topping of freshly grated parmesan cheese. 8 to 10 first-course servings.
   






Final Comments


Notes:
a) Instead of the fresh tomatoes in the sauce, you could substitute a 28 ounce can diced tomatoes.
b) You can include in the 1 cup broth other flavorings like sherry, white wine, or fish broth.
c) To make this a one dish meal, add meatballs, cooked Italian sausage, diced chicken, shrimp or other seafood.
d) Play with the seasonings to get the right blend for you. You could add oregano, nutmeg, basil, etc. to spice it up.