Pasta Primavera
In the 1980’s I became enamoured with making homemade pasta and this Pasta Primavera recipe was one of our favourite dishes.
Ingredients
- 1 lb gluten free fettuccini
SAUCE
- ¼ cup butter
- 1 tomato, seeded and julienned
- 1 red pepper, julienned
- 1 small carrot, julienned
- 1 small zucchini, julienned
- ½ cup cauliflower florets
- ½ up broccoli florets
- ⅓ cup snow peas, halved
- 2 cloves garlic, finely chopped
- 2 cups whipping cream*
- salt and pepper to taste
- ¼ cup grated Parmesan cheese
- FINISHING - Parmesan cheese and cracked pepper
Instructions
- Melt butter in large sauté pan on medium heat.
- Add tomatoes, red pepper, carrot, zucchini, cauliflower, broccoli, snow peas and garlic. Sauté until softened, 5-7 minutes.
- Add whipping cream and cook until cream begins to bubble.
- Season with salt and pepper.
- Add cooked fettuccini and Parmesan cheese to sauce. Toss until heated through and cheese has melted.
- Garnish each serving with additional Parmesan cheese and freshly cracked pepper.
- *Sauces made with whipping cream need salt. Like cooking with unsalted stocks you must taste the sauce to get the salt right.
