Fresh and flavorful, this pasta primavera chock full of vegetables makes a lovely entrée for spring. A combination of equal parts milk and cream, half-and-half creates a silky, full-bodied sauce.
2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup (1-inch) slices asparagus (about 2 ounces)
6 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half-and-half
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
How to Make It
Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.
Wine note: Pasta Primavera is a burst of spring. The wine that accompanies it should be, too. Sauvignon blanc is a good option since the fresh "green" quality mirrors vegetables perfectly. But because this is a cream-based pasta primavera, I would opt instead for a pinot blanc. Rounder and more mellow than sauvignon blanc, pinot blanc at its best soars with freshness and vivacity, and is loaded with floral and citrus character. My favorite: Robert Sinskey Pinot Blanc 2005 Los Carneros, California ($18). --Karen MacNeil
Used carrot (what we had on hand) instead of broccoli and green beans, and added more asparagus. Tarragon and chives instead of basil. Doubled the red pepper flakes (we like things spicy). Added 1/2 cup of chicken broth to the half-n-half and corn starch (other reviewers mentioned that there wasn't enough sauce, and I agree). Threw in ~6 oz of shredded rotisserie chicken, and served with a mixture of spaghetti squash (to cut back on carbs) and 2 oz whole wheat spaghetti. Delicious! Healthy! And clearly the recipe holds up well to modifications.
I've been looking for good vegetarian recipes to prepare for a family that loves meat and tried this one last night. It was delicious and no one missed the meat. I loved that the pasta was cooked in the same water used to cook the veggies so the nutrients didn't go fully to waste. I used 3/4 cup half-half since some reviewers mentioned the sauce was on the dry side and that worked well for me. The sauce coated the veggies and pasta so every bite had a nice creaminess to it. Will be making this again and again.
This dish was really good but I agree about there not being enough sauce. Fortunately I added the vegetables and pasta to the sauce a little at a time so I was able to see that there wasn't going to be enough and so didn't add all of them. I figure I'll just make some extra sauce for the leftovers. I pretty much followed the recipe with the exceptions of less onion, no red pepper and used penne pasta because I try to use either whole wheat or one of the super pastas and I could not find linguine in either.
I thought this dish was a bit dry. I'm not sure if it was because of all the vegetables, but mine needed more sauce. I ended up adding some of the water I cooked the pasta with to the sauce and it helped, but if I make this again, I will double the sauce.
This was a great combination of vegetables, which were done perfectly! I loved the emphasis of the veggies over the pasta. I made the sauce using unsweetened soy milk since we are moving to a vegan diet...it was a great substitute. I water- sauted the onion and garlic (Dr Joel Fuhrman technique). The basil added an incredible fresh flavor.
I thought this recipie was good but I did find the sauce to be a bit bland. I made it as directed. I imagine if some meat like the shrimp or chicken sausage suggested in other comments was added, it would be better. If you wanted to keep it vegetarian, I would maybe at least add some white wine or something to boost the sauce a bit.
Great spring dish for when I'm craving pasta but want to keep it fairly low-cal and healthy. I added a yellow squash and half a can of garbanzo beans in with the peas and upped the garlic and salt just a little, but otherwise followed the recipe exactly and was pleasantly surprised with the results. Cooking the pasta in the same water used to blanch the veggies adds wonderful flavor!