At what point you cook the pasta for this recipe depends a bit on the type of pasta you use. For penne, I put the pasta on about halfway through the recipe.
Course Main Course
Cuisine Italian
Keyword asparagus, pasta, sugarsnaps
Diet vegetarian
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 4people
Calories 756
Ingredients
4tbspunsalted butter
3clovesgarlic minced
1zucchini diced
1head broccoli broken into florets
200grgreen asparagus chopped a bit smaller
150grgreen peas frozen
100grsugar snap peas
200grtomatoes seeds removed and chopped
3sun-dried tomatoes cut into small pieces
300grpenne or spaghetti
60mlvegetable stock
120mlcream
150grparmesan cheese
basil
pepper and salt
Instructions
Take a large pan of water and add plenty of salt to it. You will use this water to briefly boil the vegetables and cook the pasta.
Once the water is boiling add the broccoli florets. Cook these for about 2-3 minutes and remove from the pan with a slotted spoon. Now add the sugar snaps and cook them for 5 minutes. Take these out as well. Finally, add the asparagus pieces and cook for about 1 minute. Drain all the vegetables in a colander. To stop the cooking process, you can briefly rinse them with cold water.
Take a large skillet or frying pan and melt the butter. Add the garlic and zucchini and sauté until the zucchini softens. Add the tomatoes and sun-dried tomatoes and fry for a few minutes.
Now add the broth and bring to a boil. Add the cream and all the vegetables. Also now add the peas. Stir everything well. Now turn the heat down low until it is just near boiling point.
Add the parmesan cheese to the sauce and stir everything well. You should have a firm sauce but not too thick. If it is too thick add some extra broth or cream.
Now cook the pasta according to the directions on the package. Drain and stir the pasta into the sauce. Stir some of the chopped basil into the sauce.
Serve with extra basil on top and additional parmesan cheese if desired.