Pasta Primavera

1. 1

   Bring a large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes.

2. 2

   Drain pasta, reserving 1/2 cup of the cooking liquid.

3. 3

   In the same pot, combine the chicken stock and cooking liquid and simmer to reduce.

4. 4

   In another large pot of boiling salted water, blanch the broccoli, carrots, yellow squash, peas and then plunge them in ice water to refresh.

5. 5

   In a skillet, heat oil and add the tomatoes including their liquid and garlic and simmer for 3 minutes.

6. 6

   Stir in parsley and basil.

7. 7

   Add the cream to the simmering chicken stock.

8. 8

   Then add the pasta to the simmering chicken stock mixture and toss to combine.

9. 9

   Add the blanched vegetables and toss gently until just heated through.

10. 10

    Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.