This 30 minute Pasta Primavera makes 6 large dinner portions but can feed 8 or more if served as a side to grilled chicken or fish.
Author: Garnish and Glaze
1sweet onion, diced
1 1/2cupstomatoes, fresh or canned, diced
1cupheavy whipping cream
1poundasparagus, end trimmed, cut into 1-inch pieces
1zucchini, cut into 1/2 inch pieces
1 1/2tablespoonslemon juice
Freshly grated Parmesan cheese, for garnish
Fresh basil, for garnish
Bring 4 quarts water with 2 tablespoons salt to boil in a large pot.
Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook until softened. Add the garlic and cook until fragrant. Stir in the tomatoes and cream. Increase heat to high, bring to a boil, and then remove pan from heat.
When water for pasta begins to boil, stir in the noodles. After 6 minutes, add the asparagus to the pot of noodles and cook for 1 minute. Add the zucchini and cook 2 more minutes. Finally, add the frozen peas and cook until pasta is al denta, about 1 minute. Reserve 1 cup starchy pasta water and then drain the pasta and vegetables. Return noodles to the pot along with the cream sauce and lemon juice (add some starchy pasta water to thin sauce if needed). Toss until combined. Salt and pepper to taste and serve topped with basil and Parmesan.
Pasta Primavera https://www.garnishandglaze.com/30-minute-pasta-primavera/