- 1 1/2 lbs asparagus
- 1 lb zucchini
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 2 large garlic cloves, thinly sliced
- 1 cup thinly sliced scallions
- Freshly Ground Black pepper
- 1 lb Gemelli (twists)
- 1 cup chicken broth
- 1/2 cup freshly grated Parmigiano cheese
There are many different vegetable combinations for Pasta Primavera. Since Primavera means spring, my version of this classic Italian recipe includes zucchini and tender asparagus. Enjoy!
1 – Wash the asparagus several times in lukewarm water. Refresh in cold water, drain well and blot dry with paper towel. Slice off tough ends. If asparagus are thin they will not have to be peeled; if larger, peel the lower portion with a vegetable peeler. Slice diagonally into 1-inch thick lengths and place the tips in a separate bowl.
2 – Scrub the zucchini and blot dry with a paper towel. Trim both ends and cut into 2-inch lengths. Slice each piece into 1/2-inch strips.
3 – In a large saute pan, heat olive oil over medium heat, then add 3 tbsps butter. Stir in garlic and saute until lightly golden; then discard with a slotted spoon. Add the scallions and cook until tender-crisp, about 2 minutes. Add the bottoms of the asparagus and cook until barely tender, for about 2 minutes. Add the zucchini and cook, stirring constantly with a wooden spoon until tender, about 2 minutes. Stir in asparagus tips, 1 tsp slat and pepper; continue stirring and cook until tips are barely tender, about 2 minutes. (do not overcook the tips of they will fall apart when tossed with the pasta).
4 – While you are cooking the vegetables, cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly.
5 – Mix half of the vegetables, heated chicken broth and Parmigiano cheese with the pasta; toss well. Spoon the remaining vegetable mixture on top and serve with additional freshly grated Parmigiano cheese.
Serves 4 to 6