Saturday, March 5, 2011

Spring Pasta Primavera



This is a tasty mix of lots of spring veggies and pasta with a nice creamy, garlicy, cheese sauce on the pasta that is more like a coating, and not at all heavy and saucey like alfredo.

Really any pasta you have on hand will do for this, from rotini to fettucini I just happen to really like the cavatappi in this. Feel free to play around with whatever vegetable you like or have on hand. I just like to make sure that I have at least as many veggies as pasta. If you want to do something a little more formal don't add either the beans or the chicken to the pasta and serve it as a side with a grilled or baked chicken breast on top.

Also Presto Pasta Nights this Friday is being hosted at Maison Cupcake so make sure you head on over and see whatever one else is making.

This makes enough for four servings. Feel free to double it.


8 oz. cavatappi pasta

2 Tbsp butter
2 Tbsp garlic infused macadamia oil
(Olive oil or more butter will also work)

1 carrot, peeled and sliced
3 green onions, sliced, green part too
3/4 c. frozen pea, thawed
1/2 lb asparagus, cut into 1 inch slices
1/4 yellow bell pepper, cut into small dices

1/2 c. half-an-half
1/4 c. freshly grated parmesan
1 chicken bouillon cube

1 can white kidney beans, drained and rinsed OR
1 - 2 c. cooked shredded chicken


Cook pasta in lightly salted water until al dente. Drain.

Meanwhile heat the butter and macadamia oil in a large skillet. Add the carrots and cook over low heat until mostly softened but still slightly crunchy. Turn the heat to medium, add the onion and saute 30 seconds. Add the asparagus and peas and cook until asparagus is tender.





When the pasta is tender and drained add the bell pepper and then immediately add the pasta. Toss to mix. Stir in the cream and chicken cube. Crush the cube and stir to combine. Stir in the parmesan cheese and stir to combine. Stir until the cheese and cream form a sauce and cling to the pasta.

Stir in the beans or chicken.

Taste and adjust salt and pepper.

Serve immediately.

See that? Macadamia oil infused with garlic. Tasty stuff




It looks saucy but it isn't, trust me.

2 comments:

  1. Spring vegetables in this combination are one of my favourites, I haven't tried macadamia oil though but I bet it's very good. Thanks for playing PPN this week!

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  2. This looks delicious! Thank you for linking up to Sharing Sundays.

    Ellen

    http://everydaysisters.blogspot.com

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