Pasta Primavera

Chef Leah Burback

Fresh vegetables in a creamy sauce for a spring back from winter dish.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Lunch, Main Course, Salad, sauce, Side Dish

Cuisine American

Equipment

large saute pan
mesh strainer or colander
spatula or whisk

Ingredients

2 cups Spring Vegetable medley Try combinations like Cauliflower, Broccoli, Asparagus, Snap Peas, Carrots, Green Beans, Spring Garlic, Beets, etc...
2 Tbsp. cooking oil
½ cup aromatics & herbs ¼ cup sweet onions & garlic ¼ cup parsley, rosemary, thyme, oregano, fennel fronds,
1 cup Chopped Greens use fresh spring tender greens like kale, swiss chard, arugula, spinach, red mustard, dandelion, pea tendrils, carrot greens, etc...
8 oz whole milk or comparable alternative
8 oz cream cheese or your favorite greek yogurt
2 Tbsp butter
to taste salt and fresh ground black pepper
2 cups Pasta or try serving over Oat Groats or Baked Potatoes
as needed Your favorite Toppings try fresh microgreens, crumbled bacon, toasted nuts/seeds, and perhaps a sprinkle of aged cheese and a bit of our cured egg yolks

Instructions

Choose a seasonal medley of vegetables. Prepare these into similar bite sized pieces.
2 cups Spring Vegetable medley
Blanching: To preserve the color, flavor and texture of these fresh spring veggies. Prepare a boiling pot of water, use a strainer to cook each kind of the bite-sized veggies until just under done. Immediately strain into an ice bath to halt the cooking process. Remove from the water once cool and mix into a medley, reserve for pasta preparation.
2 cups Spring Vegetable medley, to taste salt and fresh ground black pepper
In a large saute pan over medium-high heat add cooking oil, saute the spring vegetable medley for 1-2 minutes until beginning to brown. Season with a small amount of salt and pepper with each addition of ingredients.
2 cups Spring Vegetable medley, 2 Tbsp. cooking oil, to taste salt and fresh ground black pepper
Add in the aromatics and herbs and saute for another 1-2 minutes until onions begin to sweat. Saute in the chopped greens. Season.
½ cup aromatics & herbs, to taste salt and fresh ground black pepper, 1 cup Chopped Greens
Pour in the milk and bring up to a simmer(1-2 min), season. Turn heat down to medium low, while stirring add 1 Tbsp at a time of the cream cheese or greek yogurt and the sauce should begin to thicken. Remove from heat and add butter in small pieces at a time to continue thickening the sauce.
8 oz whole milk, 8 oz cream cheese, 2 Tbsp butter, to taste salt and fresh ground black pepper
Once the sauce has thickened pour over your favorite pasta, oat groats, or baked potatoes.
2 cups Pasta
Top with fresh microgreens, crumbled bacon, toasted nuts/seeds, and perhaps a sprinkle of aged cheese and a bit of our cured egg yolks.
as needed Your favorite Toppings

Keyword 30 minute recipe, aromatic, artichokes, bacon, beets, blanched, broccoli, broccolini, butter, eat the rainbow, fresh herbs, from the garden, green beans, greens, hearty vegetable, herbs, pasta, pasta sauce, primavera, spring