Trees budding, changeable weather, tulips popping up, grass greening—it is springtime! So, naturally, this is the time for Pasta Primavera (which literally means Springtime Pasta). This recipe has nothing to do with the big party last week. It's just a really yummy, family-favorite around here—even the kids love it. And that's saying something!PASTA PRIMAVERA
3 Tbsp. butter
1/2 lb. asparagus, tough ends snapped off
1 small zucchini, diced
1/4 cup slivered ham
1-2 small carrots, sliced thinly
1/4 lb. mushrooms, sliced
1/2 tsp. salt
1 tsp. dry basil
freshly grated nutmeg, to taste
1/2 cup frozen peas, thawed
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz. linguine or fettucine, cooked according to package directions
Slice the asparagus diagonally, in 1-inch slices, leaving the tips whole.
Melt butter in a large saute pan; add asparagus, zucchini, ham, carrots and mushrooms. Cook for 2 minutes, uncovered; then cover and cook 3 more minutes. Add the salt, basil, nutmeg and peas; toss to combine. Pour heavy cream into pan and let cook until large, shiny bubbles appear on surface.
Toss vegetable mixture with pasta; add half of the Parmesan cheese and toss to combine. Serve hot and pass the remaining Parmesan.
Delish!
I think this would be good with some shrimp tossed into the sauce, too. I'll have to try that out some time (although, then my kids probably wouldn't like it so much.)
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