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RECIPE # 5155 PASTA PRIMAVERA Thu. April 3, 2014

RECIPE # 5155 PASTA PRIMAVERA Thu. April 3, 2014

CREATED Apr 3, 2014

AMANDA SAAD / PORTA VIA ITALIAN KITCHEN 

 

one medium carrot, peeled and diced

one medium yellow squash, diced

one medium zucchini, diced

one shallot, diced

two cloves garlic, chopped

half red bell pepper, seeded and diced

half pint of grape tomatoes

1 tsp fresh thyme, chopped

1 tbs fresh basil, chopped

olive oil

salt and pepper to taste

1/3 c heavy cream 

8 oz fettucini or pasta of choice 

PREPARATION: 

Blanch carrots, squash, zucchini, and bell pepper in water, starting with carrots first, for about two minutes. Remove from hot water, and either set aside or shock in ice water. Coat a saute pan with olive oil and cook shallots and garlic over medium-low heat until golden brown.  Add the blanched vegetables, tomatoes, thyme and basil, cooking until heated through. Add the heavy cream and simmer, then salt and pepper to taste. Toss the sauce with freshly cooked pasta and serve immediately. Serves four. # # #