Before I get started on tonight's recipe, I'd like to give a shout out to my Aunt Linda for trying the Apricot Chicken recipe I posted last week. It looked amazing! She paired it with rice and sautéed spinach, which I will definitely have to do next time I make it. For all those who haven't had a chance to whip it up, tonight is the night!
Moving on to today's recipe.
I had a load of veggies in the fridge that I needed to use up before going bad. Because our pantry is always stocked full of grains (pasta, rice, cereals, etc.) I decided to whip up some Pasta Primavera for dinner.
Can I just say that I have some of the best ideas? I mean really...
This recipe is, you guessed it, EASY, delicious, and husband-approved. What I made is an adaptation of the original recipe found on the blog, Simple Recipes. I'm going to share what I did with the recipe, but you can always click that pretty link (^) for the original.
The reason why I adapted was because I was missing a few ingredients and was too impatient to wait until I went to the grocery store to make this.
- 1/2 pound of whole wheat spaghetti (You can use regular spaghetti or angel hair, if you must.)
- 1 heaping cup of frozen broccoli florets
- 1 small zucchini, diced
- 1/2 cup of frozen (or fresh) peas
- 3 minced garlic cloves
- 3 tomatoes, seeded and diced. (I used a Bushsteak tomato because that's what I had in my fridge)
- 12 basil leaves, chopped
- 2 Tbsp butter
- 1/4 cup of chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Prepare pasta according to package. Put aside after finished.
- While the pasta is cooking, place a tablespoon of water in a small frying pan with broccoli. Steam broccoli for about 4 to 5 minutes until slightly soft.
- Then, in a large sauté pan, heat the butter over medium-high heat. After the butter has melted, add the garlic and zucchini and sauté for about 1 minute. Add the diced tomatoes and sauté for another 2 minutes, stirring often.
- Pour the chicken broth into the veggie pan and bring to a boil.
- Add the cream and toss in all the veggies, including the steamed broccoli and frozen peas. Stir to combine.
- Turn the heat down until the mixture is just simmering.
- Once at a simmer, add the parmesan cheese and stir to combine.
- Transfer the pasta into the sauce and stir to coat. Add the basil and salt, and serve.
After one bite, I knew this recipe was going into my "Best of the Best" folder along with the Asian Pork Tenderloin recipe. I'm pretty sure I spent half of dinner making John tell me how great of a cook I was because I was so dang proud of myself for this meal. Sometimes you just need someone to give you positive reinforcement, right? Nothing wrong with that...
I hope you enjoy this meal as much as we did!