During this season of plentiful produce, I thought it only suitable to create an absolutely fresh and delicious pasta primavera. The selection of vegetables is endless. Therefore, I leave it to you to fashion your ideal mixture and toss it with this decadent yet surprisingly light sauce and your favorite shape of pasta.
I often add nutmeg to my cream sauces. The nutty flavor combines well with the subtle sweet cream and bold parmesan flavor. The addition of chicken stock to the sauce lightens up the sauce and permeates the pasta to add complexity. As well, the vegetables are quickly blanched and sautéed in order to maintain the crunchy freshness.
So enjoy this summer pasta dish with only a bit of guilt (cream and butter) and a lot of confidence that your replenishing your soul with creamy summer goodness.
Time Saving Tip:
Purchased Alfredo Sauce
Creamy Pasta Primavera
1 lb fettucine (or other favorite pasta shape)
12 oz. purchased alfredo sauce
4 cups chopped fresh summer vegetables (I used sweet peas, corn from the cob, red peppers, broccoli, carrots)
1 Tbsp. butter
2 cloves of garlic smashed and chopped
1 cup chicken stock
¼ teaspoon nutmeg
salt and pepper to taste
grated parmesan to taste
garnish with fresh chives
Bring large pot of water to a boil. Blanch chopped vegetables in boiling water for 3 minutes. Drain and rinse with cold water. Set aside.
Bring large pot of water to a boil with 2 teaspoons of salt. Boil pasta per package directions – approximately 9-11 minutes for al dente.
Sautee garlic in butter. Add vegetables, alfredo sauce, chicken stock, nutmeg, salt and pepper. Bring to a boil and turn temperature to low.
Spoon vegetables and sauce over hot pasta. Garnish with parmesan and chopped fresh chives.