Pasta Primavera

Name: Pasta Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters (1-inch) slices asparagus (about 2 ounces); 473 milliliters broccoli florets; 1 teaspoon cornstarch; 0 teaspoons crushed red pepper; 170 grams uncooked fettuccine; 59 milliliters chopped fresh basil; 2 teaspoons minced fresh garlic; 237 milliliters grape tomatoes, halved; 473 milliliters green beans, trimmed and halved crosswise; 118 milliliters fresh or frozen green peas; 158 milliliters half-and-half; 1 Tbsp olive oil; 237 milliliters chopped onion; 28 grams 1/4 cup shaved Parmigiano-Reggiano cheese; 1 teaspoons salt

You can never have too many Mediterranean recipes, so give Pasta Primaveran a try. One serving contains 352 calories, 14g of protein, and 12g of fat. For $1.59 per serving, you get a main course that serves 4. 1 person found this recipe to be delicious and satisfying. A mixture of asparagus, salt, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook green beans in boiling water 1 minute.

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Green Beans

Water

Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender.

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Vegetable

Asparagus

Broccoli

Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil.

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Vegetable

Water

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Slotted Spoon

Bowl

Frying Pan

Add pasta; cook 10 minutes or until al dente.

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Pasta

Drain and add to vegetable mixture.

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Vegetable

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add 1 cup onion, and saut for 2 minutes.

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Onion

Add garlic and red pepper; saut 3 minutes or until onion begins to brown.

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Red Pepper

Garlic

Onion

Add peas, and saut 1 minute.

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Peas

Add tomatoes; saut 2 minutes.

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Tomato

Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium.

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Corn Starch

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Whisk

Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly.

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Sauce

Salt

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Frying Pan

Pour sauce over pasta mixture; toss gently to coat.

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Pasta

Sauce

Sprinkle with basil and cheese.

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Cheese

Basil

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

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Pinot Blanc

Vegetable

Cream

Pasta

Wine

Equipment

Ingredients

Servings:

118milliliters

(1-inch) slices asparagus (about 2 ounces)473milliliters

broccoli florets 1teaspoon

cornstarch 0teaspoons

crushed red pepper 170grams

uncooked fettuccine 59milliliters

chopped fresh basil 2teaspoons

minced fresh garlic 237milliliters

grape tomatoes, halved 473milliliters

green beans, trimmed and halved crosswise 118milliliters

fresh or frozen green peas 158milliliters

half-and-half 1Tbsp

olive oil 237milliliters

chopped onion 28grams

1/4 cup shaved Parmigiano-Reggiano cheese 1teaspoons

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.