One Pot Pasta Primavera

Chef James Kokenyesdi, Michigan Chefs De Cuisine

Course Appetizer

Cuisine Italian

Keyword pasta, zucchini, asparagus

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

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