Pasta Primavera
Cheryl Rivera
ingredients
- Roasted Vegetables:
- 3 carrots, peeled
- 1 small zucchini
- 1 yellow summer squash
- 1 yellow bell pepper
- 1 red bell pepper
- 1 onion, thinly sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon dried Italian herbs
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- Chicken, Pasta, and Sauce:
- 3 cups uncooked cavatappi or penne pasta (about 8 ounces)
- 2 chicken breasts, sliced thin into bite-size pieces
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/3 cup half-and-half
- 1 tablespoon fresh lemon juice
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 cup thinly sliced fresh basil
directions
- 1
Roasted Vegetables:
- 2
Preheat oven to 450°.
- 3
Cut carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy baking sheet, toss the vegetable strips, onion, asparagus, oil, dried herbs, salt, and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.
- 4
Chicken, Pasta, and Sauce:
- 5
Cook pasta according to package directions, omitting salt and fat. Drain.
- 6
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet; sauté 5 minutes or until done. Remove chicken and keep warm. Add garlic to skillet; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and lemon juice; cook 1 minute. Remove from heat. In a large bowl, toss together vegetables, chicken, sauce, cheese, and basil.
Source: Cheryl Rivera
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