Pasta Primavera

Image
Pasta dishes are great for the busy professional who doesn’t have time to cook extravagant meals. Pasta Primavera is no exception. This can go quite well as a side dish or the main entree and it’s good for you.

I don’t even know where this particular recipe came from because it was written in pencil circa 2003 but it’s a tried and true recipe that I can always depend on if I’m on the go.  This whole thing took me less than hour to go from prep to final dish.

Ingredients: (8 servings)
1 12-oz uncooked spaghetti
2 ½ cup diagonally sliced asparagus (about 1 pound)
1 Tbsp olive oil; divided
2 cups diced zucchini
½ cup sliced green onions
1 cup chicken broth
1/3 cup dry white wine
2 tbsp fresh basil, chiffonade
2 tbsp minced fresh oregano
½ tsp kosher salt
¼ tsp black pepper
2 oz thinly sliced prosciutto
¾ cup Parmesan cheese

Image
Bring out all the ingredients

Image
Prepare all the ingredients like so.  I just love the green colors in all these ingredients

Image
More green for the asparagus and some nice red color of the prosciutto. All the cutting is done which is usually the most tedious and time consuming task, but it’s got to be done to make the rest of the process easier.

Image
Boil some salty water for the pasta.  Salt drops the boiling point of the water so that it can boil quicker, and it also flavors the pasta

Image
When the water is boiling, add the dry pasta and cook for 5 minutes, stirring often as the pasta will stick to the bottom of the pot

Image
After 5 minutes, add the asparagus to the pasta water.  We’ll cook the asparagus and the pasta at the same time.  Boil for another 2 minutes.  Careful not to overcook the asparagus.

Image
Drain the pasta and the asparagus and run it under cold water to shock them.  Shocking stops the cooking process.  This allows the pasta to stay al dente and the asparagus to be crisp and green.  Set this aside.

Image
Over medium high heat (7 on my electric stove), sauté the zucchini in 2 tsp of olive oil for about 5 minutes in a large pan, then add the green onions and continue to sauté for 1 minute

Image
Add the chicken broth.  I’m eyeballing it here because I know that 1 cup is half the can, saves on dishes later

Image
Add the wine.  Again, I’m eyeballing it because…I’m lazy 🙂

Image
Bring all this to a boil.  The alcohol from the wine will burn off in the boiling process

Image
When it’s boiling, all the pasta, the asparagus, the oregon, basil, prosciutto, salt, pepper, olive oil and toss toss toss.  Mix it up real good!

Image
And there you go!  Top it off with some grated cheese!  Try with some dried red pepper.  Yum!

Notes:
– This was a LOT of pasta.  Even though it said the servings are 8, it feels more like 16.  Especially if you decide that this will be a side dish, consider half, or even quarter recipe.
– If for some reason the pasta is dry at the end, put in a little more chicken broth, or olive oil
– Put in any vegetables you like.  This recipe is great to get rid of left over vegetables you might have laying around.

Buon appetito!

-Max

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s