My friend Sally asked me to come up with a pasta primavera recipe for a homecoming potluck her daughter would be attending. Now, you may not believe this, but I’ve never made pasta primavera. Seriously, even I don’t believe it. I have eaten it, though, so I wasn’t going into this totally blind. Anyway, I decided to start with my chicken alfredo recipe and go from there. Granted, pasta primavera is more of a lighter dish, but it is fall and I thought creamy would be acceptable. Once spring rolls around again, somebody remind me to make a more traditional version.
So, here’s the lowdown, I used red, orange, and yellow bell peppers, 1 large stalk of broccoli, 3 carrots,1 red onion, a pound of cremini mushrooms, one zucchini, 1/3 cup of sundried tomatoes, and because I had one in the refrigerator, a jalapeno. Oh, garlic, too, of course, lots of garlic. I found a lot of recipes that just tossed the vegetables into the boiling pasta water, but I knew that I wanted lots of flavor, and boiling the veggies didn’t seem the way to go. I sliced the mushrooms, minced the garlic, and julienned the remaining vegetables. Then, I decided a quick saute in a combination of butter and olive oil would bring out their yumminess, so I sauteed them for about 8 minutes, just enough to get some caramelized bits on the bottom of the pan. I deglazed with 1/2 cup of chicken broth and 1/2 cup Riesling. Once the liquid evaporated, I added about 1 teaspoon of Paul Prudhomme’s Poultry Magic, because that’s what I use in my chicken alfredo. I then added about 1 cup heavy cream and 1 cup of chicken broth, brought it all to a boil, reduced the heat to a simmer, and cooked the sauce until it thickened. I turned off the heat, added in 1/2 cup Parmesan cheese and 2 tablespoons basil chiffonade, tossed it with the fettucine and sprinkled on more Parmesan. I brought a bowl to work, and Sally gave it a thumbs up, so yeah!
Creamy Pasta Primavera Printable recipe
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 yellow bell pepper, julienned
1 large stalk of broccoli, cut into florets
3 carrots, julienned
1 red onion, sliced
1 lb cremini mushrooms, sliced
1 zucchini, julienned
1/3 cup of sundried tomatoes, julienned
1 jalapeno, seeded and julienned
2 tablespoons garlic, finely minced
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup heavy cream
1 1/2 cup chicken stock, divided
1/2 cup Riesling
1 teaspoon Paul Prudhomme’s Poultry Magic
1/2 cup Parmesan cheese, grated +additional for serving
2 tablespoons basil chiffonade
1 lb pasta cooked and drained (I used fettucine, but I usually use farfalle when I make chicken alfredo)
In a large skillet, heat butter and olive oil until butter melts.
Add vegetables and saute for 8-10 minutes. (If you don’t have a large skillet, saute the veggies in stages)
Deglaze pan with 1/2 cup chicken stock and 1/2 cup Riesling.
Once liquid evaporates, add cream, remaining stock, and seasoning.
Bring to a boil, reduce to a simmer and cook until thickened.
Turn off heat, add Parmesan cheese and basil.
Toss with pasta, dust with additional Parmesan to serve.