Pasta Primavera
- 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
- ½ whole Onion Diced Finely
- 3 cloves To 4 Cloves Garlic, Chopped Finely
- 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
- 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
- 1 whole Medium Yellow Squash (optional)
- 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
- 1 whole Red Bell Pepper, Sliced Into Strips
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 pound Pasta (I Like Penne)
- ¼ cups Dry White Wine (up To 1/2 Cup), Optional (replace With Additional Broth If Not Using)
- ½ cups Low Sodium Chicken Broth
- 1 cup Whipping (heavy) Cream
- 1 cup Half-and-half
- ½ cups Grated Parmesan Cheese
- 5 leaves Basil (or More To Taste), Plus Extra For Garnish
- ½ cups Frozen Peas
- Produce
- Basil, leaves (5)
- Bite-sized broccoli pieces (1 cup)
- Button or baby porcini mushrooms, White (1 container)
- Carrots, whole Medium To Large (2)
- Garlic (3 cloves)
- Onion diced finely, whole (1/2)
- Peas, Frozen (1/2 cups)
- Red bell pepper, whole (1)
- Yellow squash, whole Medium (1)
- Zucchini, whole Medium (2)
- Canned Goods
- Chicken broth, Low Sodium (1/2 cups)
- Cooking & Baking
- Olive oil (2 Tablespoons)
- Pasta & Grains
- Pasta (1 pound)
- Dairy
- Butter (4 Tablespoons)
- Half-and-half (1 cup)
- Parmesan cheese, Grated (1/2 cups)
- Beer, Wine & Liquor
- 4 cups dry white wine (up to 1/2 cup), Dry (1)
- Other
- 1 cup Whipping (heavy) Cream
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published August 6, 2007 (5 years ago).
45 people saved this recipe.
