Hey guys! Today, I have a pasta primavera recipe for y’all! I love making pasta primavera to use up whatever veggies I have on hand. Keeping that in mind, feel free to substitute for any of the veggies I used in my version! This is great with zucchini, onions, and peas to name a few.
- one box pasta
- vegetables- you probably want about a cup to a cup and a half each of about 3 vegetables (I used broccoli, carrots, & green beans)
- 3 cloves minced garlic
- 5 tablespoons butter
- one cup chicken broth
- 2 cup whipping cream
- 3/4 cup parmesan cheese, grated
- either 2 tbsp dried basil or a basil chiffonade of about 6 basil leaves
- salt and pepper
To start, cook up your pasta according to directions, leaving it slightly al dente.
Chop up all of your vegetables into nice, bite-sized pieces. Melt 3 tablespoons of your butter in a large pan, along with your garlic. Once hot and melted, add in your vegetables in shifts. I added green beans first, since mine were frozen, followed by the dense carrots. I removed these, added a tbsp of the butter and cooked my broccoli until just tender. Remove the broccoli and set aside too.
Next, add in your chicken broth to the empty skillet with the remaining butter. Let cook down for about 3 minutes. Stir in your cream and cheese and season to taste with salt and pepper. Mix in your basil and add the vegetables back to the sauce.
Lastly, add in your pasta (as much as you can nicely coat with the sauce) and stir until warmed through. Then just serve!