An old recipe that Dinah Shore credited to Le Cirque restaurant, I've made this many times and made a few changes that work well for me. I'm giving them here...
I cook the vegetables separately, the broccoli and asparagus each for about 1 1/2 minutes and zuke for about 45 seconds. Will depend upon personal taste and size of veggies. I remove them from the pot with one of those huge wire scoops like the Joyce Chen brand into a bowl of ice water for a few minutes and drain before placing in the bowl. I add them to the vegetables in the skillet before I add the pasta to warm them well. Not necessary to shock them, but they keep their slight crispness better. I then bring the water back to the boil and cook the pasta in it.
A large chopped tomato also works well instead of cherry tomatoes. I've subbed half and half for the heavy cream, still good, and if it's a little stiff, I add some pasta water or chicken broth.
As Cook's Illustrated suggests, egg fettuccine is wonderful for the pasta. That's hard for me to find, this time I used an egg tagliatelle that was only a bit wider than fettuccine. I always halve the recipe for two and am generous with the veggies, garlic and basil. Love this stuff, perfect springtime dish.
PASTA PRIMAVERA
Makes 6 servings
1 pound broccoli
2 small zucchini
1/2 lb. asparagus
1 lb. linguine
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 cup olive oil
1/4 cup chopped fresh basil or 1 teaspoon dried basil, crumbled
1/2 lb. fresh mushrooms, thinly sliced
1/2 cup frozen green peas
1/4 cup chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 cup butter
3/4 cup heavy cream
2/3 cup freshly grated Parmesan cheese plus extra for use at the table.
Wash and trim broccoli, zucchini and asparagus. Cut broccoli into bite-size pieces. Cut zucchini into thin slices. Cut asparagus in 1-inch pieces, diagonally.
Cook vegetables in a large pot of boiling salted water until crisp-tender; drain. Place into a large bowl.
Cook and drain the linguine.
Saute garlic and tomatoes in oil in a large skillet for 2 minutes. Stir in basil and mushrooms; cook 3 minutes.
Stir in peas, parsley, salt and peppers; cook 1 minute more. Add mixture to vegetables in bowl.
Melt butter in the same skillet; stir in cream and cheese. Cook over medium heat, stirring constantly, until smooth. Add linguine; toss to coat.
Stir in vegetables and heat gently, just until hot
I cook the vegetables separately, the broccoli and asparagus each for about 1 1/2 minutes and zuke for about 45 seconds. Will depend upon personal taste and size of veggies. I remove them from the pot with one of those huge wire scoops like the Joyce Chen brand into a bowl of ice water for a few minutes and drain before placing in the bowl. I add them to the vegetables in the skillet before I add the pasta to warm them well. Not necessary to shock them, but they keep their slight crispness better. I then bring the water back to the boil and cook the pasta in it.
A large chopped tomato also works well instead of cherry tomatoes. I've subbed half and half for the heavy cream, still good, and if it's a little stiff, I add some pasta water or chicken broth.
As Cook's Illustrated suggests, egg fettuccine is wonderful for the pasta. That's hard for me to find, this time I used an egg tagliatelle that was only a bit wider than fettuccine. I always halve the recipe for two and am generous with the veggies, garlic and basil. Love this stuff, perfect springtime dish.
PASTA PRIMAVERA
Makes 6 servings
1 pound broccoli
2 small zucchini
1/2 lb. asparagus
1 lb. linguine
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 cup olive oil
1/4 cup chopped fresh basil or 1 teaspoon dried basil, crumbled
1/2 lb. fresh mushrooms, thinly sliced
1/2 cup frozen green peas
1/4 cup chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 cup butter
3/4 cup heavy cream
2/3 cup freshly grated Parmesan cheese plus extra for use at the table.
Wash and trim broccoli, zucchini and asparagus. Cut broccoli into bite-size pieces. Cut zucchini into thin slices. Cut asparagus in 1-inch pieces, diagonally.
Cook vegetables in a large pot of boiling salted water until crisp-tender; drain. Place into a large bowl.
Cook and drain the linguine.
Saute garlic and tomatoes in oil in a large skillet for 2 minutes. Stir in basil and mushrooms; cook 3 minutes.
Stir in peas, parsley, salt and peppers; cook 1 minute more. Add mixture to vegetables in bowl.
Melt butter in the same skillet; stir in cream and cheese. Cook over medium heat, stirring constantly, until smooth. Add linguine; toss to coat.
Stir in vegetables and heat gently, just until hot