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Pasta Primavera

by Ree Drummond April 28, 2014

"At the top of my list is my Pasta Primavera recipe. I've made it for over half my life and I've always loved the color and flavor of the dish. This is one of my favorite go-to dinner recipes for spring and summer. You can switch up the veggies to highlight ones you love best, or use precut veggies to save prep time. You can also substitute chunks of chicken, or even shrimp, for the ham."
30 min. prep time 50 min. total time
6 (1 cup) servings


2 large carrots, peeled, sliced diagonally
1 cup bite-sized broccoli pieces
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 ounces white mushrooms, washed, sliced
1/2 large onion, diced
3 cloves garlic, minced
1/2 cup frozen peas
1 cup diced cooked ham
8 whole basil leaves, chopped (set aside extra chopped basil, for garnish)
1 pound pasta (penne, fusilli or linguini), cooked according to package directions and drained


1/4 to 1/2 cup dry white wine (replace with additional broth if desired)
1/2 cup low-sodium chicken broth
3/4 cup heavy whipping cream
3/4 cup half-and-half
Black pepper to taste
1/2 cup grated Parmesan cheese (set aside extra grated Parmesan cheese, for garnish)


Heat 2 tablespoons Butter with Olive Oil & Sea Salt in a large skillet over medium-high heat. Add carrots and cook 1 minute, then add broccoli and cook for an additional minute. Remove from skillet and set aside.

Add 1 additional tablespoon of Butter with Olive Oil & Sea Salt to skillet and allow it to melt. Add zucchini, squash, and mushrooms, and cook for 3 to 4 minutes, or until vegetables are starting to soften. Remove from skillet and add to other vegetables. Set aside.

Add remaining 1 tablespoon of Butter with Olive Oil & Sea Salt to skillet and allow it to melt. Add onions and garlic to skillet and cook for 2 minutes, or until starting to turn translucent. Pour in wine and chicken broth and stir, scraping bottom of pan to loosen all the flavorful bits. Cook liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in cream and half-and-half, then add Parmesan and allow cheese to melt. Add black pepper to taste. Let sauce thicken for about 2 to 3 minutes. Add all the vegetables to sauce, then add frozen peas, diced ham, and chopped basil. Stir to combine everything. If the sauce needs a little more liquid, splash in a small amount of broth as needed.

Place cooked pasta in large serving bowl. Pour all contents of skillet over pasta and toss to combine. Sprinkle with extra chopped basil and serve with extra Parmesan!



For step-by-step directions, go to The Social Platter™.

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