Dozen Veggie Pasta Primavera
Eat the rainbow with this creamy yet quick and easy to make Dozen Veggie Pasta Primavera! The texture of the pasta and flavor in the sauce is incredible!!!
Servings 8 servings
- 6 cups diced veggies broccoli, cauliflower, peas, carrots, spinach, tomato, red pepper, orange pepper, mushrooms
- 3 tablespoons olive oil or bacon fat
- ½ large yellow onion diced
- 3-4 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan
- 1 pound pasta high quality spaghetti or fettucine
- 2 tablespoons salt
- garnish with ribbons of fresh basil
Start boiling a large pot of water with 2 tablespoons salt.
Chop up 6 cups of fresh vegetables.
In large saute pan over high heat, add olive oil. Once hot, add onion and cook for several minutes, occasionally stirring, until golden brown. Add garlic, stir, and cook for another minute or two until golden brown. Add remaining vegetables, stir, and allow to cook until tender, about 5 minutes.
To make sauce, combine heavy cream and chicken broth. Add to the hot vegetables and allow to come to a gentle boil over high heat. Reduce heat to low and allow to simmer for a few minutes. Remove from heat and stir in parmesan to melt.
While veggies and sauce are cooking, add pasta to boiling salted water. Time the pasta such that the sauce will be finished by the time the pasta has cooked for 9 minutes. Cook pasta al dente. Drain, and add directly to sauce. Stir to combine and allow hot pasta or absorb sauce for several minutes before serving. Top with fresh basil and serve hot.
Calories: 438kcal | Carbohydrates: 49g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 2089mg | Potassium: 417mg | Fiber: 3g | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 64.2mg | Calcium: 217mg | Iron: 1.4mg