Pasta Primavera

Courtesy of Kelsey Nixon
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: serves 4
LEVEL: Easy

ingredients

  • 12 ounces bow-tie pasta
  • 1/4 cup olive oil
  • 1/2 cup onion, diced
  • 1/2 cup zucchini, diced
  • 1/2 cup yellow squash, diced
  • 1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
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Directions

1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Reserve 1/2 cup pasta water. Drain and set aside.
2. Heat olive oil in a large pot over medium-high heat and quickly saute the vegetables until just tender. Do not overcook. Season to taste with salt and pepper. Add the diced tomatoes and heavy cream and cook to thicken the sauce, 5 minutes. Toss in the drained pasta and sprinkle with Parmesan. Garnish with grape tomatoes and basil chiffonade. Serve immediately.
Series: Kelsey & Spike Cook
Episode: Italian (Ep. 0)

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  • on March 16, 2013

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    Kelsey never disappoints. I diced the vegetables on the large side to keep it chunky and I'll add even more vegetables next time so it's not too heavy on the pasta side. Delicious and very easy to make.

    people found this review Helpful.
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