Pasta Primavera
Pasta Primavera
- Level: Easy
- Yield: serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 42
- Saturated Fat
- 19
- Carbohydrates
- 76
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 21
- Cholesterol
- 94
- Sodium
- 844
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Level: Easy
- Yield: serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 42
- Saturated Fat
- 19
- Carbohydrates
- 76
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 21
- Cholesterol
- 94
- Sodium
- 844
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
12 ounces bow-tie pasta
1/4 cup olive oil
1/2 cup onion, diced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
14.5 oz. organic tomatoes, diced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grape tomatoes, halved lengthwise
1/4 cup basil, chiffonade
Parmigiano-Reggiano shavings, garnish
Directions
- 1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Reserve 1/2 cup pasta water. Drain and set aside.
- 2. Heat olive oil in a large pot over medium-high heat and quickly saute the vegetables until just tender. Do not overcook. Season to taste with salt and pepper. Add the diced tomatoes and heavy cream and cook to thicken the sauce, 5 minutes. Toss in the drained pasta and sprinkle with Parmesan. Garnish with grape tomatoes and basil chiffonade. Serve immediately.
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