So, here's the lowdown, I used red, orange, and yellow bell peppers, 1 large stalk of broccoli, 3 carrots,1 red onion, a pound of cremini mushrooms, one zucchini, 1/3 cup of sundried tomatoes, and because I had one in the refrigerator, a jalapeno. Oh, garlic, too, of course, lots of garlic. I found a lot of recipes that just tossed the vegetables into the boiling pasta water, but I knew that I wanted lots of flavor, and boiling the veggies didn't seem the way to go. I sliced the mushrooms, minced the garlic, and julienned the remaining vegetables. Then, I decided a quick saute in a combination of butter and olive oil would bring out their yumminess, so I sauteed them for about 8 minutes, just enough to get some caramelized bits on the bottom of the pan. I deglazed with 1/2 cup of chicken broth and 1/2 cup Riesling. Once the liquid evaporated, I added about 1 teaspoon of Paul Prudhomme's Poultry Magic, because that's what I use in my chicken alfredo. I then added about 1 cup heavy cream and 1 cup of chicken broth, brought it all to a boil, reduced the heat to a simmer, and cooked the sauce until it thickened. I turned off the heat, added in 1/2 cup Parmesan cheese and 2 tablespoons basil chiffonade, tossed it with the fettucine and sprinkled on more Parmesan. I brought a bowl to work, and Sally gave it a thumbs up, so yeah!
Creamy Pasta Primavera Printable recipe
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 yellow bell pepper, julienned
1 large stalk of broccoli, cut into florets
3 carrots, julienned
1 red onion, sliced
1 lb cremini mushrooms, sliced
1 zucchini, julienned
1/3 cup of sundried tomatoes, julienned
1 jalapeno, seeded and julienned
2 tablespoons garlic, finely minced
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup heavy cream
1 1/2 cup chicken stock, divided
1/2 cup Riesling
1 teaspoon Paul Prudhomme's Poultry Magic
1/2 cup Parmesan cheese, grated +additional for serving
2 tablespoons basil chiffonade
1 lb pasta cooked and drained (I used fettucine, but I usually use farfalle when I make chicken alfredo)
In a large skillet, heat butter and olive oil until butter melts.
Add vegetables and saute for 8-10 minutes. (If you don't have a large skillet, saute the veggies in stages)
Deglaze pan with 1/2 cup chicken stock and 1/2 cup Riesling.
Once liquid evaporates, add cream, remaining stock, and seasoning.
Bring to a boil, reduce to a simmer and cook until thickened.
Turn off heat, add Parmesan cheese and basil.
Toss with pasta, dust with additional Parmesan to serve.
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I've never made pasta primavera either and wow, yours looks amazing Louanne! I'm so impressed with the way you can just come up with recipes. It looks creamy and delicious!
ReplyDeleteThat really looks fresh and delicious. I love things with a spicy kick so that jalapeno sounds good to me.
ReplyDeleteI love pasta primavera because the dish contains so many beautiful veggies in it. I like the fact that you made it creamy. After all it's Fall and we need something more hearty and comforting.
ReplyDeleteYou know it's funny, I just realized I've never made pasta primavera myself! I'll definitely have to remedy that. Yours looks wonderful, love that creamy sauce!
ReplyDeleteYour Primavera looks amazing. Thanks so much for sharing with Presto Pasta Nights. I can't wait to try a plateful.
ReplyDeleteYum - these look amazing! I love pasta dishes, and don't believe you can ever have TOO much pasta. Love all of the fall ingredients and the jalapeno -- great post!
ReplyDeleteI've bookmarked this recipe and can't wait to try it. It sounds terrific!
ReplyDelete