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Pasta Primavera

Author
JWU College of Culinary Arts

Yield
6 to 8 portions

Recipe ID
C01127

Ingredients
US standard
Pasta, cooked
1 pound
Olive oil
4 ounces
Garlic, minced
1 ounce
Zucchini, washed, cut julienne
1 each
Yellow squash, washed, cut julienne
1 each
Tomato concassé
6 ounces
Onion, washed, peeled, cut julienne
1 each
2 cups
Heavy cream
1 cup
Kosher salt
To taste
Black pepper, fresh ground
To taste
Parmesan cheese, grated
3 ounces
Preparation
  1. Gather all the ingredients and equipment.
  2. Cook the pasta in boiling salted water until slightly under done.
  3. In a large sauté pan, heat the oil over medium high heat. Quickly sauté the garlic until aromatic, then add the remaining vegetables and sauté until tender.
  4. Add the tomato sauce and heavy cream to the pan. Simmer for a few minutes.
  5. Add the cooked pasta to the vegetables and sauce, reheat to proper temperature.
  6. Season with salt and pepper as needed.
  7. Serve immediately and top with Parmesan cheese, if desired.