June 23, 2009

Dish of the Week: Pasta Primavera

You can make this dish with any fresh vegetables you have on hand. I just happened to have some left over broccoli, cauliflower & baby carrots from a party, so that is what I used.

Creamy Pasta Primavera
1 lb uncooked pasta
1 onion, diced
4 cloves garlic, minced
2 Tbsp olive oil
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1.5 cups cream or half & half
1 Tbsp butter
1/4 cup chopped basil
dash of freshly ground nutmeg
salt and pepper
grated parmesan cheese

Fill a large pot with water and bring to a boil. Salt generously to season pasta. Add pasta to water and cook for 2 minutes. Add carrots to pasta & water and cook for two more minutes. Meanwhile, heat olive oil in a skillet. Cook onions until tender. Add garlic and cook one more minute. Add cream, butter, a little salt & pepper, nutmeg and chopped basil to onions. Cook until heated through. To the pasta & carrots, add broccoli and cauliflower and cook for the rest of the pasta cook time (go by directions on package or until al dente). When pasta is cooked, drain pasta & veggies and toss with cream sauce. Top with parmesan.

Sorry for the picture from my phone...I didn't have my new memory card for my camera yet.


  1. This comment has been removed by a blog administrator.

  2. Thanks for the idea. It was good.