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Pasta Primavera (03.21.12)

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by Jennifer Burns

  • 8 ounces uncooked linguine
  • 2 teaspoons olive oil
  • 1 medium carrot, thinly sliced
  • 1/2 onion, chopped
  • 1/2 red or green pepper
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 cup broccoli florets
  • 1 pound asparagus, cut into 3-inch pieces
  • 1/3 cup all-purpose flour
  • 2 cups cold water
  • 1/2 cup chicken broth
  • 1/4 cup minced fresh parsley
  • 1/4 cup Parmesan cheese, grated
  • Salt and Pepper, to taste

Cook pasta according to package directions. In a nonstick skillet coated with the oil, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Sauté for 5-6 minutes. Add the asparagus, salt and pepper and cook 3-4 minutes longer.

In a saucepan, combine flour and water until smooth. Add the stock. Bring to a boil stirring sonstantly for 2 minutes or until slightly thickened. Add broth, salt and pepper. Pour over vegetables. Drain pasta and add to vegetable mixture. Add parsley; toss to coat. Sprinkle with Parmesan cheese.