Emeril Lagasse Pasta Primavera Recipe
Emeril Lagasse's Pasta Primavera recipe is a must-try for any pasta lover!This dish brings together the perfect mix of vegetables and pasta, creating a colorful and flavorful meal.You’ll love how easy it is to make with simple, fresh ingredients.The key to this recipe is using seasonal vegetables; it adds freshness and vibrant flavors.Don’t forget to reserve some of the pasta cooking water; it helps to create a silky, smooth sauce!
Servings: 4
Ingredients
- 12 oz. Rotini
- 3/4 cup Cooking Water reserved
- 3 tbsp Butter
- 2 tbsp Olive Oil
- 1 Onion medium, chopped
- 2 Garlic Cloves minced
- 1 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese grated
- Salt and Pepper to taste
- 1 cup Broccoli cut into small florets
- 1 cup Bell Peppers sliced
- 1 cup Carrots sliced
- 1/2 cup Cherry Tomatoes halved
- Fresh Basil for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the rotini to the boiling water and cook until just tender, about 11 minutes.
- Drain the pasta, reserving 3/4 cup of the cooking water, and set it aside.
- In a large skillet over medium-high heat, melt the butter and add the olive oil.
- Add the onion and cook, stirring, for 2 minutes until it softens.
- Add the garlic and cook, stirring, for 30 seconds.
- Stir in the broccoli, bell peppers, and carrots.
- Cook until the vegetables are slightly tender, about 5-7 minutes.
- Pour in the chicken broth and heavy cream.
- Bring to a simmer, then stir in the Parmesan cheese.
- Season with salt and pepper.
- Add the reserved pasta water, cooked pasta, and cherry tomatoes to the pan.
- Toss everything together to coat the pasta and vegetables evenly. Garnish with fresh basil before serving.