Pasta Primavera

Today was one of those days that it just seemed nothing went wrong, but nothing went right either.  You know, you start something and don't finish it; you think something will take a few minutes and it ends up taking an hour; or everything you touch, you drop.  Ay yi yi, not a bad day in the hierarchy of bad, but a head shaking day.  As I have mentioned before, chopping vegetables is relaxing too me.  I chopped A LOT of vegetables today, simply to get into my happy zone.  I made a primevera based on a Ree Drummond recipe.  This was a lighter consistency from a creamy, heavy primevera.  Do not be put off that it uses a tad of butter and half and half.  A tsp. of butter and a 1/2 c. of half and half spread throughout this massive amount of veges is nothing.  I opted for a whole grain pasta and this meal is totally guilt free.

Pasta Primavera
printable recipe

3 T. olive oil
2 large carrots, sliced on the diagonal
1 c. bite size broccoli florets
1 whole red bell pepper, cut in strips
1 tsp. butter
4 oz. sliced white mushrooms
2 medium zucchini, sliced on the diagonal
1 yellow squash, sliced on the diagonal
1/2 c. frozen peas
I added some asparagus I had on hand!

1 lb. pasta, cooked according to package *usually in a primevera linguine is used.  I had some orcichetta and it worked just fine.

Sauce:
4 cloves of garlic minced
1/2 of an onion
1/2. chicken broth
1/4 c. white wine
1/2 c. half and half
1/2 c. grated parmesan cheese
1 T. dried basil
salt and pepper

 Heat 1 T. of oil in a large skillet.  Saute carrot for a minute.

Add the broccoli and red pepper.  Cook for another minute.

Remove the vegetables to a platter.
Add the butter and a little bit more of the oil to the pan.  Add the zucchini, squash and mushrooms (I added the asparagus too). Saute for another minute or two until soft. Remove from the pan with the other vegetables.

Add the onion and garlic to the hot pan.  Stir until soft and translucent. Pour in the broth and wine.  Bring to a boil and reduce until half.

Add the cream and cheese.  Stir until the cheese is melted and the sauce is creamy.  Use some of your pasta water if the sauce needs to tighten up a little more.  Add the basil, salt and pepper.

Combine the pasta, sauce and vegetables.  Toss together.  Serve with a sprinkle of extra parm if you like.  I had the chicken left from last night, which gave us a nice clean protein.

This made a lot.  It will give us both lunch for Thursday and Friday.  Not bad for 2 dinners and 4 lunches. The sauce is light and tasty.  No guilt in eating a hearty portion!