Pasta "Primavera"

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 8

Although this pasta's name sounds like an Italian gourmet dish, it was actually invented in America. The word "primavera" translates from Italian as "spring." Indeed, this pasta has a very spring-like appearance thanks to its abundance of vibrant green, red, and orange vegetables, lightly sautéed until just cooked through and retaining their juiciness. Fried mushrooms add a richer flavor to the pasta. Combine all the vegetables with cooked fettuccine pasta and top it with a creamy sauce made with Parmesan and green peas. This pasta is perfect for a light, healthy dinner with a glass of dry white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetables

3 tbsp. l. olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-sized broccoli pieces
1 red bell pepper, seeded and cut into strips
2 tbsp (30 g) butter
110 g of champignons, washed and sliced
2 medium zucchinis, sliced diagonally
1 medium zucchini, sliced diagonally

Sauce

4 cloves garlic, crushed
Half a large onion, diced
0.5 cup chicken broth + more as needed
1/4 cup white wine (see note)
0.5 cup cream of any fat content
0.5 cup grated Parmesan + extra for serving
0.5 cup frozen peas
12 fresh basil leaves, chopped + extra for serving
450 g fettuccine pasta, cooked according to package directions

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli and cook for another minute. Add the bell pepper and cook for another minute. Remove the vegetables from the skillet.
Add the butter and the remaining 1 tablespoon olive oil to the skillet and heat. Add the mushrooms, zucchini, and squash and cook until the vegetables begin to soften, 2-3 minutes. Transfer the vegetables to the bowl with the previous batch.

Sauce: Add the garlic and onion to the skillet and cook until translucent, about 2 minutes.
Then pour in the chicken broth and wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 3-4 minutes, until the sauce has reduced by about half. Add the cream and Parmesan cheese and let it melt. Season with salt and pepper to taste.
Add the sautéed vegetables to the sauce, add the peas and basil, and stir. If the sauce needs thinning, add a little more broth. Place the cooked pasta in a large bowl and pour the entire contents of the pan over the pasta; stir. Sprinkle with additional basil and serve with Parmesan cheese.

Note

You can use chicken broth instead of wine.