Pasta Primavera

Ingredients

  • ¼ c lower sodium chicken broth
  • 2 small zucchini, cut into 2-inch matchstick slices (about 1 1/2 cups)
  • 1 lb broccoli, trimmed and cut into bite-size pieces
  • Vegetables:
  • 2/3 c grated Parmesan cheese
  • ½ c heavy cream
  • ½ c mascarpone cheese
  • + 18 more ingredients
    • 1 lb spaghetti or spaghettini
    • Pasta and Alfredo Sauce:
    • ½ t freshly ground pepper to taste
    • ½ t salt
    • ½ c chopped fresh basil leaves
    • 3 medium red, ripe tomatoes, cut into 1-inch cubes
    • 1 clove garlic, minced (about 1 teaspoon)
    • 2 T olive oil
    • Tomato topping:
    • 4 asparagus spears, cut in thirds after breaking off their tough ends
    • 2 c fresh or frozen green peas
    • 1 T olive oil
    • ½ t salt
    • ¼ t Freshly ground pepper
    • ½ t dried red pepper flakes
    • ¼ c chopped parsley
    • 2 T butter
    • Pine nuts (optional)

To make tomato topping, heat 2 tablespoons olive oil in a saucepan. Add garlic and tomatoes; cook about 4 minutes, stirring gently so as not to break up tomatoes any more than necessary. Stir in basil, salt and pepper to taste. Cook spaghetti in boiling water until al dentealmost but not quite...

View full recipe at Relish

Comments

Variations on Pasta Primavera

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    • 1/4 teaspoon black pepper
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