Covershot Pasta Primavera Recipes

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Steps:

• Bring a large pot of water to a boil. Add asparagus and green beans and cook 4 minutes. Add peppers and cook 1 more minute.
• Scoop out veggies with a large slotted spoon and place in a colander then rinse under cold water.
• Add pasta to the already boiling water and cooking following package directions (about 9 minutes). Drain and return to pot.
• While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.
• Heat a large nonstick skillet over medium high heat and add olive oil and garlic and cook 30 seconds. Add cooked veggies and the grape tomatoes, cook and stirring a few times for about 2 minutes. Spoon veggies into pasta pot.
• Stir grated cheese into half and half mixture. Then add this to the pasta pot and gently stir in parsley until all ingredients are combined. Allow to stand 5 minutes before serving. Dish out servings and top with additional grated Parmesan cheese if desired.