Watch Cooking Channel
  • >
  • Recipes
  • >
  • Pasta Primavera

Photo: Pasta Primavera

TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1/2 cup cubed carrots
  • 1/2 cup asparagus, sliced crosswise into 1/2-inch pieces
  • 1 pound orecchiette pasta or other pasta
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced garlic
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Bring a large pot of water to a boil.

As the pasta water is heating, bring a small saucepan of water to a boil. Add the carrots and asparagus to the small saucepan and blanch for 2 minutes. Using oven mitts or pot holders, remove the small saucepan from the heat and pour the carrots and asparagus away from you into a colander set in the sink. Rinse under cold running water to refresh.

While cooking the vegetables, add the pasta and 1 tablespoon of the salt to the large pot of boiling water. Return to a boil and cook the pasta until al dente, stirring occasionally, about 12 to 15 minutes. Turn the stove off, and with a small ladle, transfer 1/4 cup of the cooking liquid to a small cup and set aside. Using oven mitts or pot holders, drain the rest of the pot away from you into a colander set in the sink. Place the pasta in a large bowl with the 1/4 cup cooking liquid and cover with plastic wrap or a clean kitchen towel to keep warm.

In a large skillet over medium-high heat, melt the butter and, when hot, add the olive oil.
Add the onion and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the zucchini and squash, and cook, stirring, for 3 minutes. Add the cooked carrots and asparagus, and cook, stirring, for 1 minute. Add the tomato, peas, the remaining teaspoon of salt, and the pepper. Stir and remove from the heat.

Pour the vegetables over the pasta in the bowl. Drizzle with the extra-virgin olive oil, add the parsley, and toss to coat evenly. Sprinkle, if you like, with the Parmesan cheese. Serve immediately.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How