Pasta Primavera

April is finally in full bloom around here, and what better dish to welcome in the cruelest month than this one, named for the season of rebirth. My favorite trick with Primavera is to use a small, shaped pasta, and to try to make the dice of the vegetables match the size of the pasta. This makes for a classic presentation, as well as allowing for the flavors of the veggies to meld well while I’m sautéing them.

Pasta Primavera
serves 4

1/4 cup butter
1/2 cup diced onion
1 cup diced carrots
1/2 cup diced asparagus
1/2 cup diced red pepper
1 cup diced zucchini
1/2 cup yellow squash
1 cup heavy whipping cream
1 teaspoon salt
1 pound pasta, cooked according to package instructions
1/2 cup finely grated Parmesan cheese

In large sauté pan, sauté onion and carrot in butter over medium-low heat for 10 minutes. Add asparagus & red pepper and sauté 5 more minutes. Add zucchini & yellow squash and sauté 5 more minutes. Stir in cream & salt, bring to simmer, and simmer for 10 minutes, stirring often. Add cooked pasta to pan, stir to combine, and simmer for just a minute or two. Taste for salt, then plate and top with Parmesan cheese and freshly ground black pepper.

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