- Cooking Time: 30
- Servings: 4
- Preparation Time: 25
- 1 lb penne pasta
- 2 oz butter
- 2 oz flour
- 1 pint heavy cream
- Salt to taste
- 3 tbsp Parmesan cheese (in sauce)
- 1 cup broccoli, florets
- 1 cup zucchini, medium dice
- 1 cup mushrooms, sliced
- 1 cup tomatoes, medium dice
- 2 tbsp basil, fresh, shredded
- 2 tbsp Parmesan cheese (garnish)
- Cook the penne in boiling salted water until al dente.
- Once cooked, shock by running under cold water.
- Melt the butter, add flour and mix to a smooth consistency. Cook over low heat for 5 minutes.
- Stir occasionally.
- Heat the cream to a simmer.
- Add the cream to the butter flour mixture.
- Whip to a smooth consistency.
- Add the salt and the Parmesan cheese and bring to a simmer. Cook for 10 minutes.
- Blanch the broccoli.
- Sauté the zucchini and mushrooms until tender.
- Add the pasta, broccoli, tomatoes and the sauce.
- Continue to sauté until all ingredients are well incorporated and hot.
- Garnish with fresh basil and Parmesan cheese.
Notes*PRIMAVERA, alla [pree-muh-VEHR-uh] - This Italian phrase means "spring style" and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes. One of the most popular dishes prepared in this manner is pasta primavera, pasta tossed or topped with diced or julienned cooked vegetables.
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