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
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.
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.
– 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.