Pioneer Woman's Pasta Primavera

The Pioneer Woman’s Pasta Primavera

Written by Becky

I found this recipe on The Pioneer Woman’s blog and we used it as one of our ‘marathon meals’ to freeze. The creamy white wine sauce is amazing! I added chicken and asparagus and used a little more olive oil and less butter. I also picked up some fresh rolls from Tony Caputo’s downtown and toasted them a bit. It was absolutely a perfect meal.

Pasta Primavera

Olive Oil
3 to 4 cloves garlic, minced
½ to 1 small onion, finely chopped
1 cup broccoli, cut into bite-sized florets and stem pieces
2 carrots, peeled and sliced on the bias
2 zucchini, sliced on the bias
1 yellow squash, sliced on the bias
½ red bell pepper, cut into strips
1 package white or brown button mushrooms, sliced
1 cup frozen peas
1 cup whipping (heavy) cream
1 cup half and half, plus a little more for thinning sauce
1 small wineglass of white wine
Low-sodium chicken broth as needed
6-8 fresh basil leaves, chiffonade
Grated Parmesan Cheese
Penne pasta (1 box)

In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes. Now begin sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each. To begin, add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy. When all
veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan. With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half. Add ½ cup grated Parmesan. Stir together and cook to thick, adding salt & pepper to taste. Taste sauce as you go; don’t over salt, but don’t under salt either! Chiffonade (slice into long thin strips) fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste & check seasoning; add more salt & pepper if needed. Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and enjoy!

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Comments (3)

  1. Haha I hate to point out a typo, but it made me smile – you called it “oliver” oil 🙂 Were you thinking of your favorite Texans??

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