Pasta Primavera - Weekend Recipe

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Pasta Primavera

Vegetables:

3 tablespoons olive oil

2 large carrots, peeled and sliced diagonally  

1 cup bite-size broccoli pieces 

1 red bell pepper, seeded and sliced into strips  

2 tablespoons butter 

4 ounces white mushrooms, washed and sliced  

2 medium zucchini, sliced diagonally 

1 medium summer squash, sliced diagonally

Sauce:

4 cloves garlic, minced

1/2 large onion, diced 

1/2 cup chicken broth, plus more as needed 

1/4 cup white wine or chicken broth

1/2 cup heavy cream or half-and-half 

1/2 cup grated Parmesan, plus more for serving 

Salt and freshly ground black pepper  

1/2 cup frozen peas 

12 fresh basil leaves, chopped, plus more for serving 

3 fresh Sage leaves, chopped

3 sprigs fresh thyme, striped

1 pound pasta (fettuccini), cooked according to package direction

Directions

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.

To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside. 

For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes. 

Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste. 

Add the cooked vegetables to the sauce, along with the peas and herbs; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails