Thursday, March 3, 2011

Pasta Primavera

The Contadina website has a wonderful Pasta PrimaVera recipe that looks so yummy!  I'm going to make it this weekend - although I won't be adding the heavy cream.  I was planning on making Chicken Pot Pie - but I might do this instead.  I didn't see any coupons on their website unfortunately.  I did sign up for their newsletter and hopefully one will be coming very soon.

Pasta Primavera 
Serves 6

2 Tb olive oil
2 garlic cloves, chopped fine
2 cups Contadina Crushed tomatoes
1/4 cup water
Salt/freshly ground pepper to taste
8 asparagus, trimmed and cut into 1" pieces
2 medium carrots, cut into 1/4" slices
2 small zucchini, cut into 1/4" slices
1/2 cup shelled, fresh peas
1 lb cappellini (angel hair)
2 tsp salt
1/2 cup heavy cream
1 cup Parmagiano-Reggiano cheese

Make the Tomato Sauce: Heat the olive oil over medium-high heat in a large saucepan. Add the garlic and cook until softened and lightly browned. Add the tomatoes and 1/4 cup of water, season with salt & pepper and bring to a boil. Lower heat to a simmer and cook until thickened 15-20 minutes.

Cook the Vegetables: Bring a pot of salted water to a boil. Add the asparagus, carrots, zucchini and peas to the water. Blanch the vegetables in the boiling water for 5 minutes. Drain the vegetables, add tomato sauce, stir and cook the sauce for 5 more minutes.

Finish the Dish: Bring a large pot of water to a boil while the tomato sauce is cooking. Add the angel hair and 2 Tb of salt. Cook uncovered over high heat until al dente. Drain pasta, return to the pot it was cooked in and pour in the sauce with the vegetables. Add the cream and cheese and still until well mixed. Dish out into individual bowls and serve.

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