Pasta Primavera

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

Bring out all the ingredients

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

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.

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

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

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.

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.

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

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

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

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

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!

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

– 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!




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