Shelly's Recipe

PASTA PRIMAVERA

Category: Pasta

12 oz farfalle pasta
1/4 cup olive oil
1/2 cup onion, diced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
kosher salt and freshly ground black pepper
(1) 14.5 oz tomatoes, diced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grape tomatoes, halved lengthwise
1/4 cup basil, chiffonade
Garnish: Parmigiano-Reggiano shavings

In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Reserve 1/2 cup pasta water. Drain and set aside.

Heat olive oil in a large pot over medium-high heat and quickly saute the vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the diced tomatoes and heavy cream and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with grape tomatoes and basil chiffonade. Serve immediately. Serves