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
- 1 lb fettuccine store-bought or homemade
- 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 & pepper to taste
- 2/3 cup parmesan cheese freshly grated
- a little hot pasta water if needed
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. Pour 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.
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