One Pot Pasta Primavera
Chef James Kokenyesdi, Michigan Chefs De Cuisine
Ingredients
- 1 tbsp butter
- 1 medium yellow onion minced
- 2 cloves garlic minced
- 2½ tsp kosher salt divided
- 6 tbsp unsalted butter room temperature, divided
- 1 tbsp lemon zest finely grated (1 lemon)
- 12 oz dried small pasta such as mini shells, ditalini, or orzo
- 4 cups hot broth Chicken or Vegetable
- 6 spears asparagus trimmed and cut into 1-inch pieces on the bias (diagonal)
- 1 small summer squash such as zucchini or crookneck squash
- 1 cup julienned carrots about 3 ounces
- ¾ cup orange or yellow bell pepper diced
- 10 grape, cherry, or current red and/or yellow tomatoes halved
- ½ cup juice from lemon or white Michigan wine
- 2 tbsp fresh basil leaves, dill or parsley thinly sliced
- ¼ cup Parmesan cheese shaved, for serving
- Optional: Pan Seared Tofu or Grilled Chicken breast also great side with Grilled Salomon or Sauteed Walleye
Instructions
- In a pot over medium heat, heat the butter until foaming
- Sweat the onion until translucent add garlic and stir
- Add pasta, hot broth, and 2 teaspoons of salt
- Cover and bring to a boil over high heat. Reduce the heat to medium-high, uncover
- Stir the pasta occasionally, loosening noodles that stick to the bottom or sides of the pot. Cook until the pasta is al dente, about 8 minutes.
- Add the asparagus, zucchini or squash, carrots, and bell pepper. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced to a starchy sauce
- Stir in the tomatoes, lemon juice or Michigan wine and zest, and finally butter. Once the butter is melted, the cooking liquid should be significantly reduced, leaving only a silky, buttery sauce
- Add fresh herbs, and stir.
- Remove immediately from the heat. Serve warm, and add Parmesan Cheese
- Add Seared Tofu or Grilled Chicken for an entrée or serve as a side with Grilled Salmon or Sauteed Walleye