Creamy Pasta Primavera
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Creamy Pasta Primavera
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This Creamy Pasta Primavera recipe is a fresh and tasty medley of spring vegetables nestled in a lemony cream sauce. It's simple to make and fast!
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Ingredients
- 2 tablespoons soffritto DeLallo brand sautéed vegetable cooking base
- 1 small asparagus ends trimmed & cut into smaller pieces, bunch, look for thin stems
- 1/2 cup peas frozen
- 1/2 bell pepper sliced/chopped
- 1 cup zucchini diced
- 3 cloves garlic minced
- 1 Roma tomato chopped
- 1/2 teaspoon lemon juice fresh
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy cream aka whipping cream
- 1/2 cup Parmesan Cheese freshly grated
- basil sliced thin, 8 fresh leaves
- 1 (8.8 ounce) package pappardelle pasta Delallo brand, egg pasta
- salt to taste
- black pepper to taste
Instructions
- Boil a large, salted pot of water for the pappardelle and it cook al dente according to package directions.
- Prep your sauce ingredients.
- Add the soffritto base (make sure to get some of the oil as well as the vegetables) to a skillet over medium-high heat. Add the asparagus, peas, bell pepper, zucchini, and garlic to the skillet and sauté, stirring often, for 5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet (I just add them to a bowl).
- Add the chopped tomato, lemon juice, Italian seasoning, and cream to the skillet. Let it bubble for about 3 minutes or until it's somewhat thickened.
- Reduce the heat to medium-low. Stir the parmesan cheese and basil into the sauce and then add the vegetables back to the skillet. Let them warm through. Season with salt & pepper as needed. Drain the pappardelle and toss it with the sauce. Serve immediately with extra parmesan cheese if desired.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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