Side Pannel
Pasta Primavera Recipe
Pasta Primavera Recipe
- Recipe Submitted by maryjosh on 02/12/2019
Ingredients List
- ¼ cup olive oil
- ½ onion, thinly sliced
- 4 garlic cloves, peeled and minced (about 2 tablespoons)
- 1 & ½ cups sliced white button mushrooms (about 8 ounces)
- 1 cup zucchini, diced (about 1 whole zucchini)
- 2 tablespoons of pancetta, diced
- 6 fresh basil leaves, sliced and roughly chopped
- 2 tablespoons flat-leaf parsley, chopped
- 2 cups of fresh marinara
- 1 cup chicken stock
- ½ cup heavy cream
- 1 cup grated Romano cheese
- ½ cup frozen and thawed sweet green peas
- Kosher salt and freshly ground pepper
- ¼ head broccoli, or two broccoli crowns, cut into 2-inch spears with florets
- 12 ounces dried penne
- *Simple marinara: Heat 2 tablespoon olive oil, add 2 minced garlic cloves, then 1 28oz can of crushed tomaotes and 1 tablespoon of dried oregano and a pinch of salt, simmer for 15 minutes.
Directions
In a large saute pan, heat the olive oil over medium-high heat.
When the oil is hot, add the onions and garlic and cook them, stirring, for about 2 to 3 minutes, or until the onions start to turn slightly golden brown.
Add the mushrooms, zucchini, pancetta, basil, and parsley.
Raise the heat to high and cook the mixture for 4 minutes, until the vegetables start to soften.
Add the marinara sauce, chicken stock, and heavy cream.
Bring the sauce to a boil over medium-high heat and boil it for 3 to 4 minutes, or until it starts to thicken.
Stir in ½ cup of the cheese and the peas.
Season with salt (about ½ teaspoon) and pepper (about ¼ teaspoon).
Meanwhile, in a large pot of boiling salted water, cook the broccoli for 3 minutes.
Lift the broccoli from the water with a slotted spoon and add it to the sauce.
Reserve the water in the pot to cook the pasta.
Let the sauce sit, off the heat, for 15 minutes.
Bring the water to a boil, add the pasta, and cook for 9 minutes, or until al dente.
Drain the pasta well and transfer it to a shallow bowl or platter.
Bring the sauce to a simmer.
Immediately ladle it over the pasta and serve it with the remaining ½ cup of grated cheese on the side.
Enjoy!
When the oil is hot, add the onions and garlic and cook them, stirring, for about 2 to 3 minutes, or until the onions start to turn slightly golden brown.
Add the mushrooms, zucchini, pancetta, basil, and parsley.
Raise the heat to high and cook the mixture for 4 minutes, until the vegetables start to soften.
Add the marinara sauce, chicken stock, and heavy cream.
Bring the sauce to a boil over medium-high heat and boil it for 3 to 4 minutes, or until it starts to thicken.
Stir in ½ cup of the cheese and the peas.
Season with salt (about ½ teaspoon) and pepper (about ¼ teaspoon).
Meanwhile, in a large pot of boiling salted water, cook the broccoli for 3 minutes.
Lift the broccoli from the water with a slotted spoon and add it to the sauce.
Reserve the water in the pot to cook the pasta.
Let the sauce sit, off the heat, for 15 minutes.
Bring the water to a boil, add the pasta, and cook for 9 minutes, or until al dente.
Drain the pasta well and transfer it to a shallow bowl or platter.
Bring the sauce to a simmer.
Immediately ladle it over the pasta and serve it with the remaining ½ cup of grated cheese on the side.
Enjoy!
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