Angel Hair Pasta Primavera

Even though, here in Chicago, it doesn't look or feel like summer (we have had a few good days, but a lot of gloomy, rainy days as well), I am still excited to start cooking with summery flavors and ingredients:) When I think of summer, I think of fresh basil, crisp vegies and gorgeous juicy berries. I also like to make summer pasta dishes, loaded with summer vegies, fresh herbs, and pesto. So I decided an angel hair pasta primavera would be perfect for our Sunday dinner.

This recipe we really delicious. But let's be honest, any recipe involving a half stick of butter and a half cup of heavy cream is destined for yumminess:) Hope you have a chance to make this, it's great way to use up some of that fresh basil I know you have growing in your yard and I'm sure I'm the only slacker who hasn't started on their herb garden yet. Any other slackers out there?? :)

Classic Pasta Primavera Recipe

• Prep time: 20 minutes
• Cook time: 10 minutes

Ingredients

• 1/2 pound angel hair pasta or spaghetti
• 1 small bunch broccoli, about 1 heaping cup of florets
• 1 small zucchini, diced
• 4 asparagus spears
• 1/2 cup peas, fresh or frozen
• 1/2 cup snow peas
• 3 minced garlic cloves
• 3 Roma or other paste tomatoes, seeded and diced
• 12 basil leaves, chopped
• 4 Tbsp. butter
• 1/4 cup chicken broth (use vegetable broth for vegetarian option)
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt

Method

1 Get a large pot of water boiling. Salt it well. It should taste like the sea. Fill a large bowl with ice water. Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.

If you want, you can boil your pasta in the same pot you boiled the vegetables in, or you can start over and boil new water; I use the same water.

2 In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute. Add the diced tomatoes and sauté another 2 minutes, stirring often.

3 Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables you boiled, plus the peas. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.

4 Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not gloppy – add some more chicken broth, cream or water.

5 Boil the angel hair pasta. Note: If you are using spaghetti, you will want to start cooking it before you begin sautéing the garlic and zucchini. Angel hair will only need 1-2 minutes to cook, vermicelli or spaghetti can take 8-12 minutes.

As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed. Grind some black pepper over everything and serve immediately.

Yield: Serves 4.