Important, the key to perfect pasta primavera is the vegetables not becoming overcooked.
Cook the vegetables ever so slightly in batches.
6-cloves of garlic chopped
1- cup broccoli (I don’t always use)
2-medium carrots sliced into strips
1-red pepper cut into strips.
1/2- yellow pepper cut into strips
2-small zucchini sliced
2-cups sliced mushrooms
I-cup sliced snap peas Or 1/2 cup frozen peas
-Melt 2 tbsp of olive oil in a large pot-cook onion and garlic until transparent.
-Add carrots cook for 3-5 minutes or until semi-tender. Transfer to bowl.
-Melt 1 Tbsp butter-add red and yellow pepper strips cook for 2-3 minutes. Transfer to bowl.
-Melt 1 tbsp butter. Add zucchini and broccoli, don’t over cook. 2 minutes or less. Transfer to bowl.
-Melt 1 tbsp butter. Add sliced snap peas cook for 1-2 minutes. Transfer to bowl.
-Cook mushrooms until lightly browned. Transfer to bowl.
1-cup of vegetable stock , Or 1/2-cup white wine and 1/2-cup vegetable stock
2-cups half and half cream
1/2-cup frozen peas if snap pea
1/2-cup parmesan cheese
4-6 leaves of fresh basil Or 1 tsp dried basil
Add 1 cup of vegetable stock (Or 1/2 cup white wine and 1/2 vegetable stock) into the pot used to fry vegetables.
Add 1-tbsp butter. Cook a minute or two until sauce begins to thicken.
Whisk in 2 cups half and half cream. Continue to cook.
Make a thin paste with 2 tbsp flour whisk into sauce. Cook until thickened.
Add 4-6 leaves of basil-chiffonade the basil. Start by rolling the leaves into a somewhat tight ball, then make thin slices. Or use 1 tsp dried basil.
If using frozen peas add 1/2 cup
Add 1/2 cup parmesan cheese
Add salt and pepper. Adjust to taste.
Remove from heat.
Add the cooked vegetables to the sauce.
Serve over al dente penne pasta.
Garnish with chopped fresh tomato and parmesan cheese.