Pasta Primavera
Pasta Primavera is a delicious dinner made with lots of vegetables, a creamy sauce, savory herbs, parmesan cheese, and of course pasta!
Servings 4 servings
Calories 813kcal
Ingredients
- 1 lb fettuccine
- 1/4 cup butter
- 1 cup white onion diced
- 3 cloves garlic minced
- 1 small zucchini diced
- 1 lb asparagus chopped
- 1 small red pepper diced
- 1 small yellow pepper diced
- 1 cup carrots diced
- 1 tablespoon all purpose flour
- 1 cup chicken stock or vegetable broth
- 1/2 cup heavy cream
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- salt to taste
- black pepper to taste
- 2/3 cup parmesan cheese freshly grated
- hot pasta water about 1/4 cup or so, if needed
Instructions
- In a large pot, saute onion, garlic, zucchini, asparagus, red pepper, yellow pepper, and carrots in butter over medium heat until veggies start to soften, 5-7 minutes.
- Sprinkle with flour and cook for 1 minute. Stir in chicken stock and let the mixture turn into a thick sauce.
- Add in spices, seasonings, and cream. Stir to incorporate and reduce heat to low to keep warm.
- In another large pot, bring water to boil and salt the water generously. Cook pasta until al dente and drain, reserving some of the pasta water.
- Add cooked pasta immediately into the pot of sauce, sprinkle over parmesan cheese and toss. If need be, add in a little pasta water to get the sauce to desired thickness. Serve immediately.
Nutrition
Calories: 813kcal | Carbohydrates: 102g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 183mg | Sodium: 507mg | Potassium: 950mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7885IU | Vitamin C: 75mg | Calcium: 322mg | Iron: 6mg
