Pasta Primavera

Name: Pasta Primavera
Ingredients: Salt; 1 medium zucchini, trimmed, quartered lengthwise, and cut crosswise into 1/4"-thick pieces; 1 medium yellow summer squash, trimmed, quartered lengthwise, and cut crosswise into 1/4"-thick pieces; 1 1⁄2 cups fresh shelled green peas; Florets from 1 lb. broccoli; 8 spears asparagus, trimmed and cut crosswise into thirds; 6 tbsp. olive oil; 2 cloves garlic, peeled and minced; 16 button mushrooms, stemmed, caps quartered; 1⁄4 cup pine nuts; 4 plum tomatoes, peeled, cored, and coarsely chopped; 1 lb. spaghetti; 3 cups heavy cream; 1⁄4 cup freshly grated Parmigiano-Reggiano; 1⁄4 cup chicken stock or vegetable stock; 4 tbsp. butter, softened; 12-14 leaves basil, shredded

www.saveur.com

The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Ingredients

Salt
1 medium zucchini, trimmed, quartered lengthwise, and cut crosswise into 1/4"-thick pieces
1 medium yellow summer squash, trimmed, quartered lengthwise, and cut crosswise into 1/4"-thick pieces
1 1⁄2 cups fresh shelled green peas
Florets from 1 lb. broccoli
8 spears asparagus, trimmed and cut crosswise into thirds
6 tbsp. olive oil
2 cloves garlic, peeled and minced
16 button mushrooms, stemmed, caps quartered
1⁄4 cup pine nuts
4 plum tomatoes, peeled, cored, and coarsely chopped
1 lb. spaghetti
3 cups heavy cream
1⁄4 cup freshly grated Parmigiano-Reggiano
1⁄4 cup chicken stock or vegetable stock
4 tbsp. butter, softened
12-14 leaves basil, shredded