Pasta Primavera Pronto


  • ¼ teaspoon dried hot red pepper flakes
  • 1 cup frozen shelled edamame or baby lima beans
  • ½ cup frozen onions
  • 1 pound dried fettuccine
  • 1 1-lb bag frozen broccoli florets
  • 2 cups cherry or grape tomatoes
  • 6 garlic cloves
  • + 5 more ingredients
    • 10 ounces frozen cut haricots verts or green beans
    • 2 tablespoons unsalted butter
    • ¼ cup olive oil
    • finely grated Parmigiano-Reggiano
    • ¼ cup finely grated Parmigiano-Reggiano

Bring a 6-quart pot of salted water to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander. Meanwhi...

View full recipe at Epicurious


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