Pasta Primavera

Name: Pasta Primavera
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: serves 4
Cuisine: italian
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; Kosher salt and freshly ground black pepper, to taste; 14.5 oz. organic tomatoes, diced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup grape tomatoes, halved lengthwise; 1/4 cup basil, chiffonade; Parmigiano-Reggiano shavings, garnish

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: serves 4

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: serves 4

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

14.5 oz. organic tomatoes, diced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup grape tomatoes, halved lengthwise

1/4 cup basil, chiffonade

Parmigiano-Reggiano shavings, garnish

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.