Description
Pasta primavera is so light and fresh. It’s great for warmer months. My dad has been playing around with a recipe for years and I have learned his secrets!
Ingredients
- 1 pound Fettuccine
- 3 Tablespoons Olive Oil
- ½ sticks Butter
- 1 whole Medium Onion, Minced
- 5 cloves Garlic, Peeled And Thinly Sliced
- 4 whole Large Carrots, Peeled And Diced Small
- 1 whole Zucchini, Diced Small
- ½ pounds Cremini Mushrooms, Thinly Sliced
- 1 pound Asparagus (tips Only, Use The Rest For Soup Or Stock!)
- 1 pinch Salt
- 2 Tablespoons Dried Basil
- 2 Tablespoons Flour
- ½ cups Freshly-grated Pecorino Romano
- ¼ cups White Wine
- ½ cups Chicken Stock
Preparation
1. Bring a large pot of water to a boil on the stove. Add the fettuccine and let it cook just until tender for about 8-10 minutes. While the water comes to a boil and the pasta cooks, prepare the easy primavera sauce. Get a large rondeau pan and heat the olive oil and butter in it over medium high heat.
2. Add the onion and garlic and let them get fragrant for 30 seconds. Then the carrots, zucchini, mushrooms and asparagus go in. Allow them to soften for about 3-4 minutes. Stir in the salt, dried basil, flour and Pecorino Romano to thicken and season the mixture for a minute. Pour in the white wine and let it cook off for another minute. Lastly, pour in the chicken stock. Let the sauce gently bubble for about 2-3 more minutes.
3. The pasta should be done by the point. Drain it and pour it into the pan of sauce. Toss it all thoroughly together. Serve immediately from a large pasta bowl and enjoy!
