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Pasta Primavera

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • Salt
  • 2 tablespoons olive oil or butter
  • 1/2 teaspoon red chile flakes, or to taste
  • 1 1/2 pounds mixed spring vegetables (like asparagus, spinach or other tender greens, snap peas, snow peas, radishes, baby carrots or turnips, shelled fava beans, or peas), chopped
  • Pepper
  • 1/2 cup cream
  • 1/2 cup grated parmesan cheese
  • 1 pound any pasta
  • 1/2 cup chopped fresh chervil or mint for garnish

Instructions

  1. Bring a large pot of water to boil and salt it. Put the oil in a large skillet over medium heat. When it’s hot, add the red chile flakes and cook until fragrant, about a minute. Add the vegetables and sprinkle with salt and pepper. Cook, stirring often, until the vegetables are crisp-tender, 3 to 10 minutes, depending on the vegetables (add any vegetables with a much longer cooking time, like root vegetables, 5 minutes before the rest). Add the cream and 1/4 cup of the parmesan, and cook until heated through and thickened, 3 to 5 minutes. Turn off the heat.
  2. When the water comes to a boil, add the pasta. Stir occasionally, and start tasting the pasta after 5 minutes. When the pasta is tender but not mushy, drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the vegetables and turn the heat to low. Toss to combine, adding a little reserved cooking water at a time to loosen the sauce, if necessary. Taste and adjust the seasoning. Garnish with the herbs and the remaining parmesan and serve.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition