“This pasta primavera is like a sunny and cool spring day. It is made with fettuccine or spaghetti mixed with fresh spring veggies.”

Serving: 6 | Prep: 20m | Ready in: 45m

Ingredients

  • 1 bunch fresh basil
  • 3 cups chicken broth, divided
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 1 lb. fettuccine pasta
  • 2 tbsps. olive oil
  • 1 large leek, white and light green parts only, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, seeded and diced
  • 2 pinches salt
  • 2 zucchinis, diced
  • 1 cup chopped sugar snap peas
  • 1/2 cup shelled English peas
  • 1 bunch asparagus, stalks diced, tips left whole
  • 1/2 cup grated Parmesan cheese, or as needed

Direction

  • Boil a big pot of lightly salted water. Dip the basil leaves in boiling water for 2secs until bright green while holding basil bunch by the stems; submerge in ice water right away for a few minutes to cease the cooking process. Drain well when the basil is cold. Split the stems from the basil leaves; get rid of the stems.
  • In a blender, combine garlic, basil leaves, half cup olive oil, and a cup of chicken broth until smooth.
  • Using the same pot of boiling water, mix in fettuccine then boil again. On

medium heat, cook pasta for 8mins until completely cooked but firm to chew; drain.

  • On medium heat, heat the remaining 2tbsp olive oil in a big pot; add green onion and leek. Cook and stir for 5mins until soft; add salt and jalapeno. Cook and stir for another 5mins until the jalapeno is soft.
  • Turn heat to medium-high; mix English peas, 2 cups of chicken broth, sugar snap peas, and zucchini into the jalapeno mixture. Let it simmer then cook for 5mins; put in asparagus. Cook for another 3mins until the asparagus is soft.
  • Add a quarter cup of garlic-basil mixture into the zucchini mixture; cook and stir for a minute until completely heated. Take off heat.
  • In a big bowl, put pasta then add the zucchini mixture and the rest of the garlic-basil mixture over pasta; top with Parmesan cheese. Mix for a bit to combine; use aluminum foil to wrap the bowl tightly. Let it sit for 5mins until the veggies and pasta absorb most of the oil and juices. Mix again.

Nutrition Information

  • Calories: 589 calories;
  • Total Carbohydrate: 72.5 g
  • Cholesterol: 8 mg
  • Total Fat: 26.9 g
  • Protein: 18.6 g
  • Sodium: 607 mg