Pasta with Summer Vegetables
This is a great recipe for a summer dish. It would probably be a wonderful dish for a picnic or a pot luck.This dish perfectly balances a rich, creamy white sauce with crisp, garden-fresh vegetables. The crunch of toasted pine nuts pairs with the sweet pop of fresh basil, while heavy cream and sharp parmesan coat the pasta without overpowering the produce.
Servings: 4 to 6
Ingredients
- 2 Tbsp olive oil
- ½ cup pine nuts
- 2 cloves garlic minced
- 1 cup sliced white mushrooms
- 1 cup sliced zucchini yellow and green, lightly steamed
- 1 cup broccoli florets lightly steamed
- 1½ cups baby carrots lightly steamed
- 6 green-and-white asparagus spears sliced and lightly steamed
- 1 cup snap peas
- 1 cup grape tomatoes halved
- ¾ cup chopped fresh basil
- Salt and pepper
- ⅔ cup heavy cream (or Greek yogurt - see note*)
- 2 cups grated Parmesan cheese
- 1 pound capellini cooked
Instructions
- Prepare the vegetables, and steam those requiring it.
- In a large saucepan, over medium heat, add the oil and sauté the pine nuts and garlic until golden brown, 2 to 3 minutes.
- Add the mushrooms and sauté for 2 to 3 minutes. Add the steamed vegetables, peas, tomatoes, a half cup of the basil, and salt and pepper to taste. Cook until the vegetables are heated.
- Stir in the cream, 1 cup of the Parmesan, and the remaining one-quarter cup basil. Serve over the pasta, accompanied with the remaining 1 cup of Parmesan for sprinkling.
Notes
*Substituting Greek yogurt for the heavy cream will lighten up the recipe. Whisking full-fat Greek yogurt into a sauce at the very end can add creaminess and a pleasant tanginess. Be careful not to boil it, as it might curdle.