Vegetable Primavera Recipe
Seasonal vegetables in a sherry Parmesan cream sauce over pasta. Served with garlic toast points
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Ingredients
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Pasta and Sauce
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add bell peppers, zucchini, carrots, and asparagus. Sauté for about 5-7 minutes until vegetables are tender but still crisp.
- 3
Make the Sauce
Add sherry wine to the skillet and cook for 2-3 minutes until slightly reduced. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, and black pepper. Stir until cheese is melted and sauce is creamy.
- 4
Combine Pasta and Sauce
Add the cooked pasta to the skillet with the sauce and vegetables. Toss gently to combine and heat through.
- 5
Serve
Serve immediately, garnished with additional Parmesan cheese if desired. Pair with garlic toast points.