Pasta Primavera
8 oz. penne or rotelle, reserve ½ cup pasta cooking liquid
¾ cup chicken stock
1 cup broccoli florets
1 cup thinly sliced carrots
½ cup fresh or frozen peas
1 tbsp. olive oil
2 cup seeded and diced plum tomatoes, including juices
2 cloves garlic, minced
1 tbsp each mined fresh parsley and basil
¼ cup heavy cream
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
Bring large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes. Drain pasta, reserving ½ cup of the cooking liquid.
In same pot, combine chicken stock and cooking liquid and simmer to reduce. In another large pot of boiling salted water, blanch the broccoli, carrots, peas and then plunge them in ice water to refresh.
In a skillet, heat oil and add tomatoes including their liquid and garlic and simmer for 3 minutes. Stir in parsley and basil.
Add cream to simmering chicken stock. Then add pasta to simmering chicken stock mixture and toss to combine. Add blanched vegetables and toss gently until just heated through. Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese. Yield: 4-6 servings
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