Description
Entered for safe-keeping. I am searching for a recipe closest to the creamless pasta primavera that used to lure me to a local restaurant (until the chef left). This version by chef george krumov seems very close. For non-vegetarians, make this a complete meal by adding (per person) 1 grilled chicken breast cut into 1-1/2-inch long strips or 1/4 pound cooked shelled shrimp (31-40 count/pound).
Ingredients
- Water
- Sea Salt
- Penne Pasta
- Broccoli Florets
- Carrot
- Extra Virgin Olive Oil
- Onion
- Garlic
- Red Bell Pepper
- Frozen Green Pea
- Frozen Sweet Corn
- Beef Broth
- Fresh Basil
- Salt
- Black Pepper
- Parmesan Cheese
Instructions
- Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions
- Meanwhile, precook broccoli florets and carrots
- If boiling in water, boil for 3-5 minutes and check for doneness with fork
- Otherwise, vegetables can be steamed
- Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain
- Set aside until step 4
- In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes
- Add the vegetables and saute until the peppers are soft, about 2 minutes
- Deglaze with the beef broth, if using, or just a splash of dry white wine
- Add the drained penne noodles and basil and season to taste
- Toss well and serve immediately with some freshly grated parmesan or grana di padano cheese on the side