Recipe
Creamy Snow Pea Pasta Primavera
A primavera scaled for two rather than a crowd: broccoli, zucchini, red pepper and snow peas sautéed in butter, then bound to spaghetti with half-and-half and parmesan — a sauce that's creamy without tipping into heavy. Twenty minutes total, which is about as long as snow peas can stand to wait.
Ingredients
Vegetables and Sauce | |
|---|---|
1 | cup broccoli florets |
1 | small zucchini, sliced |
1 | small red pepper, cut into strips |
1⁄2 | cup snow peas |
1⁄4 | cup butter |
1 | cup half-and-half cream |
| • | black pepper to taste |
1⁄2 | pound spaghetti or other pasta, cooked and drained |
1⁄4 | cup Parmesan cheese, grated |
Instructions
Pasta Preparation | |
|---|---|
| 1. | Begin by sautéing the broccoli florets, sliced zucchini, red pepper strips, and snow peas in sumptuous butter until they become crisp-tender. |
| 2. | Pour in the half-and-half cream and season generously with black pepper. |
| 3. | Allow the mixture to simmer over medium heat for a brief period of 2 to 4 minutes, just until the cream is slightly reduced and thickened. |
| 4. | Toss the sautéed vegetables with the cooked spaghetti or your choice of pasta, and finish with a sprinkle of freshly grated Parmesan cheese. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 879.3 kcal |
| Protein | 26.3 g |
| Fat | 42.7 g |
| Carbohydrates | 98.6 g |
| Fiber | 5.7 g |
| Sugar | 7.4 g |
Published on Jul 24, 2024 by Luminița
