@mamacookslove
Restaurant Style Pasta Primavera
Many years ago, I used to work at a family owned Italian #restaurant that served all the classics. This is one of the dishes that I used to love eating!
Ingredients:
1 lbs #asparagus washed, trimmed, and cut into 2 inch pieces, reserving the tops
1/2 lbs #Italian #Zucchini washed and cut into 2 inch sticks
1/3 lbs #fresh or defrosted #peas
1/3 lbs sliced #cherrytomatoes or any #Tomatoes chopped into 1 inch cubes
1/4 lbs canned or frozen #artichokehearts
1 Tbs #GradedLemonZest
3 Tbs #lemonjuice
2 Tbs #VeganButter
1/4 cup #ExtraVersionOliveoil
1/2 cup #WhiteWine or #VegetableBroth mixed with 1 Tbs #AppleCiderVinegar
1 cup #VeganHeavyCream
Graded #vegan or #plantbased #Parmesan
2 Tbs minced #garlic
2 Tbs
1 lbs short #EggLessPasta I used Campanelle
Directions:
Boil water and a medium large pot, add 1 1/2 Tbs salt.
In a separate large pot over medium high heat, sauté the minced garlic in the olive oil and butter. Once garlic is golden, add zucchini, cook for 2 minutes, add asparagus, continue to cook for another couple of minutes, add the rest of vegetables, season with salt. Sauté for another couple minutes. Add wine, lemon zest. Allow wine to evaporate, a couple of more minutes. Add plant cream, lemon juice, & adjust seasoning to your liking.
Once pasta is cooked to al dente, toss with the sauce, add a cup of the pasta, cooking water. Serve immediately, with vegan Parmesan and chili pepper flakes if you like.
1 Comment
Restaurant Style Pasta Primavera
Many years ago, I used to work at a family owned Italian #restaurant that served all the classics. This is one of the dishes that I used to love eating!
Ingredients:
1 lbs #asparagus washed, trimmed, and cut into 2 inch pieces, reserving the tops
1/2 lbs #Italian #Zucchini washed and cut into 2 inch sticks
1/3 lbs #fresh or defrosted #peas
1/3 lbs sliced #cherrytomatoes or any #Tomatoes chopped into 1 inch cubes
1/4 lbs canned or frozen #artichokehearts
1 Tbs #GradedLemonZest
3 Tbs #lemonjuice
2 Tbs #VeganButter
1/4 cup #ExtraVersionOliveoil
1/2 cup #WhiteWine or #VegetableBroth mixed with 1 Tbs #AppleCiderVinegar
1 cup #VeganHeavyCream
Graded #vegan or #plantbased #Parmesan
2 Tbs minced #garlic
2 Tbs
1 lbs short #EggLessPasta I used Campanelle
Directions:
Boil water and a medium large pot, add 1 1/2 Tbs salt.
In a separate large pot over medium high heat, sauté the minced garlic in the olive oil and butter. Once garlic is golden, add zucchini, cook for 2 minutes, add asparagus, continue to cook for another couple of minutes, add the rest of vegetables, season with salt. Sauté for another couple minutes. Add wine, lemon zest. Allow wine to evaporate, a couple of more minutes. Add plant cream, lemon juice, & adjust seasoning to your liking.
Once pasta is cooked to al dente, toss with the sauce, add a cup of the pasta, cooking water. Serve immediately, with vegan Parmesan and chili pepper flakes if you like.