Pasta Primavera

Step 1

For the pasta: In a skillet, heat 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic, and cook until they start to turn translucent, 1 to 2 minutes. Throw in the broccoli. Stir, and add in the carrots.

Step 2

Stir it around, and PLEASE, PLEASE cook it for only 1 minute tops. Transfer the mixture to a plate. Add the red pepper to the skillet. Stir and cook for 1 to 2 minutes, then transfer to the plate.

Step 3

Add the pasta to slightly salted boiling water and cook to al dente.

Step 4

Add 1 tablespoon of butter to the skillet. Add the squash, if using, and zucchini. Cook for less than 1 minute, then transfer to the plate. Cook the mushrooms for 1 to 2 minutes, adding salt to taste, then transfer to the plate.

Step 5

For the sauce: Pour ¼ cup to ½ cup of dry white wine into the skillet. Add ½ cup of broth and the remaining 1 tablespoon of butter, stirring to scrape the bottom of the skillet to pull up the flavor left behind by the veggies cooking. Cook until the liquid starts to thicken, 1 to 2 minutes. Add the whipping cream, half-and-half, and parmesan. Add salt and pepper, to taste.

Step 6

Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir. Dump the veggies and mushrooms into the sauce along with the frozen peas, right out of the freezer. Add the cooked pasta, and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more parmesan, salt, pepper, and basil, to taste.