Shelly's Recipe

SPRING VEGETABLE PASTA

Category: Pasta

•3 to 4 cups pasta (I used campanelle)
•1/4 cup carrots, diced small
•1/4 cup small broccoli florets
•1/4 cup asparagus, cut and blanched
•1/4 cup peas
•4 tablespoons butter
•2 tablespoons shallots, cut into thin strips
•6 ounces vegetable stock
•1/2 cup heavy cream
•2 tablespoons basil, cut into thin strips
•1/4 cup parmesan cheese
•Salt and pepper to taste
•1/2 teaspoon red pepper flakes
Cook pasta according to the package directions. Add vegetables to the pasta water about 2 to 3 minutes before pasta is al dente, drain and set aside.

Melt butter over medium high heat. Add the shallots and cook until lightly browned. Add vegetable stock and stir scraping up the caramelized bits on the bottom of the pan, reduce heat and simmer about 10 minutes.

Add the cream; stir to combine. Reduce by half, stirring occasionally. Add vegetables and pasta; stir to combine. Cook about 5 minutes or until hot.

Sprinkle with cheese, basil, salt and pepper and pepper flakes. Stir and serve.

Makes about 4 servings.