Chef John's Colorful Pasta Primavera
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Ingredients List
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1 bunch fresh basil
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3 cups chicken broth, divided
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½ cup olive oil
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2 cloves garlic
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1 pound fettuccine pasta
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2 tablespoons olive oil
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1 large leek, white and light green parts only, chopped
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1 bunch green onions, chopped
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2 jalapeño peppers, seeded and diced
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2 pinches salt
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2 zucchini, diced
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1 cup chopped sugar snap peas
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½ cup shelled English peas
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1 bunch asparagus, stalks diced, tips left whole
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½ cup grated Parmesan cheese, or as needed
Instructions
Prepare an ice bath in a large bowl and place it next to your stovetop. Fill a large pot with salted water and bring it to a boil. Hold the basil bunch by the stems and briefly dip the basil leaves into the boiling water for about 2 seconds, until they turn bright green. Immediately transfer the basil into the ice water to stop the cooking process, letting it sit for a few minutes. Once the basil is chilled, drain it thoroughly, then remove the leaves from the stems and discard the stems.
In a blender, combine fresh basil leaves, 1 cup of chicken broth, 1/2 cup of olive oil, and garlic. Blend until the mixture is smooth and well-combined.
Add the fettuccine to the same pot of boiling water and bring it back to a boil. Cook the pasta uncovered over medium heat, stirring occasionally, until it's al dente, about 8 minutes. Drain well.
In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the leek and green onions, and cook while stirring until softened, about 5 minutes. Add the jalapeño and salt, and cook until the jalapeño becomes tender, another 5 minutes.
Raise the heat to medium-high. Stir in the remaining 2 cups of chicken broth along with the zucchini, sugar snap peas, and English peas. Bring the mixture to a simmer and cook for 5 minutes. Add the asparagus and continue cooking until it's tender, about 3 more minutes.
Add 1/4 cup of the basil-garlic mixture to the vegetable broth mixture. Stir and cook for about 1 minute until everything is heated through. Remove the pan from heat.
Transfer the pasta to a large bowl, then pour the zucchini mixture over the top. Add the remaining basil-garlic blend, and sprinkle with Parmesan cheese. Toss gently to combine. Cover the bowl tightly with aluminum foil and let it sit for about 5 minutes, allowing the pasta and vegetables to absorb the juices and oil. Toss again before serving.
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Nutritional Information (per serving)
590 | Calories |
27g | Fat |
73g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 590 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 5g | 24% |
Cholesterol 8mg | 3% |
Sodium 607mg | 26% |
Total Carbohydrate 73g | 26% |
Dietary Fiber 8g | 29% |
Total Sugars 8g | |
Protein 19g | 37% |
Vitamin C 38mg | 43% |
Calcium 204mg | 16% |
Iron 6mg | 34% |
Potassium 708mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5