Cooking On A Budget: Springtime Pasta Primavera

Cooking On A Budget: Springtime Pasta Primavera

Pasta Primavera

Source: Iowa Girl Eats

Spring is here, although it may not feel like it today depending where you live! What could be better than a light and delicious springtime meal? Today, we have a great recipe for Springtime Pasta Primavera. This dish looks springy and is so full of flavor. Try it out and see what you think!

Springtime Pasta Primavera Ingredients:

  • 3 cups of chicken broth
  • 1/2 cup of olive oil
  • 2 gloves of garlic
  • 1 lb. of fettuccine pasta
  • 2 tablespoons of olive oil
  • a chopped large leek (green and white parts of the leek only)
  • a bundle of chopped green onions
  • 2 jalapeno pepper that have been seeded and diced
  • a pinch or two of salt
  • 2 diced zucchinis
  • 1 cup of sugar snap peas that have been chopped
  • 1/2 cup of english peas that have been shelled
  • 1 bunch of asparagus with the tips left on and the stalks diced
  • 1/2 cup of grated Parmesan cheese

Springtime Pasta Primavera Directions:

Bring a large pot of water to a boil. Be sure to add a pinch or two of salt. Once the water has come to a boil, hold the basil by the stems and dip it in the boiling water just until the leaves turn bright green.  This takes approximately 2 seconds. Then, submerge the basil in ice water until it cools down. When the basil is cold, remove the stems and throw them away. Keep the basil leaves but strain the excess water. Put the basil leaves, garlic, 1 cup of chicken broth, and a 1/2 cup of olive oil in a blender and blend until everything is mixed and smooth. Put uncooked fettuccine in the pot of boiling water and cook according to the directions on the package. Use a large saucepan to heat 2 tablespoons of olive oil over medium heat. Then, add the green onions and chopped leeks and cook until they become slightly tender. This takes approximately 5 minutes. Then add the jalapeno and salt. Cook for 5 more minutes or until the jalapeno softens. Turn the heat up and add the remaining 2 cups of chicken broth as well as the zucchini, snap peas, and english peas. Bring everything to a simmer and cook for approximately 5 minutes. Next, add the asparagus until it softens (this takes approximately 3 minutes). Add 1/4 of the basil mixture to the pot and cook for a minute until everything is mixed and heated up. Finally, place the fettuccine in a bowl and top it with the veggie mixture. Top that with the remaining basil mixture. Sprinkle Parmesan cheese over the top, toss everything together, and allow it to rest for a few minutes. Then, dig in and enjoy!

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