Pasta Primavera

Name: Pasta Primavera
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters broccoli florets; 3 carrots, thinly sliced; 2 Tbsps chopped fresh parsley or basil; 340 grams tricolor fusilli; 2 cloves garlic, minced; 1 Juice lemon; 4 servings Kosher salt; 237 milliliters low-sodium vegetable or chicken broth; 118 milliliters grated parmesan cheese, plus more for topping; 237 milliliters frozen peas; 4 servings Freshly ground pepper; 1 red bell pepper, cut into thin strips; 4 Tbsps cold unsalted butter

The recipe Past Head to the store and pick up butter, juice of lemon, garlic, and a few other things to make it today.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot.

Ingredients you will need

Bell Pepper

Vegetable

Broccoli

Carrot

Pasta

Water

Peas

Equipment you will use

Pot

Heat 2 tablespoons butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the garlic and cook, stirring, until it begins to soften, about 1 minute.

Ingredients you will need

Garlic

Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to a simmer and cook until slightly reduced, about 3 minutes.

Ingredients you will need

Vegetable Broth

Pepper

Salt

Whisk in the remaining 2 tablespoons butter until melted and the sauce is thickened, about 1 more minute.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice. Cook over low heat, stirring, until the cheese melts, about 1 minute, adding enough of the reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese.

Ingredients you will need

Salt And Pepper

Lemon Juice

Water

Vegetable

Parsley

Cheese

Pasta

Sauce

Photograph by Kang Kim

Equipment

Pot

Frying Pan

Whisk

Ingredients

Servings:

946milliliters

broccoli florets 3

carrots, thinly sliced 2Tbsps

chopped fresh parsley or basil 340grams

tricolor fusilli 2cloves

garlic, minced 1

Juice lemon 4servings

Kosher salt 237milliliters

low-sodium vegetable or chicken broth 118milliliters

grated parmesan cheese, plus more for topping 237milliliters

frozen peas 4servings

Freshly ground pepper 1

red bell pepper, cut into thin strips 4Tbsps

cold unsalted butter

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 Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.