Veggie Pasta Primavera

What’s Cookin’?

Oct 20

This pasta dish is YUM and packed with my favorite veggies! I used produce that I picked up from my local farmer’s market and fresh cheese to make it extra special. It’s always gobbled up pretty quick in my house (even by my toddlers!)

1/2 cup of the water you boil the noodles in
3 tablespoons of butter (I love the high quality, grass fed butter like the Kerrygold Grass-Fed Pure Irish Salted Butter)
1 small yellow onion, diced
1 small yellow squash, diced
1/2 cup of broccoli
1/2 cup of frozen peas
1 cup of heavy whipping cream
1.5 cups shaved Parmesan
Juice from 1/2 lemon
1 teaspoon garlic powder (you can sub minced garlic here!)
1 teaspoon of parsley
Salt and pepper to taste
Capers (for topping)
Diced tomatoes (for topping)
More shaved Parmesan (for topping

boil noodles with drizzled olive oil and salt, al dente. Make sure to not overcook these! They cook so fast because they are thin.
- *here’s a secret- when you get your noodles just perfect, remove from heat immediately and strain. Run really cold water over the noodles while they are in the colander to stop the heat! Otherwise, they’ll keep cooking*

SAVE 1/2 cup of the water you boiled the noodles in! You’ll need this later on, so set aside.
Drop butter in a pan, with onion, squash and broccoli. Cook & stir until most veggies are tender.
Add frozen peas at this point, because they cook faster than the rest of the veggies.
Add heavy whipping cream and bring to boil, then simmer until a little bit thickened (maybe 5 minutes)
Add Parmesan and stir
Add water from boiled noodles, stir and leave on flame so it thickens
Add parsley, garlic and salt and pepper to taste

I take 3 chicken breasts and fillet them down the middle to make 6 thin pieces.
I grill them on my cast iron skillet with a little olive oil + butter and salt and pepper. These cook quick because they’re thin! So only a couple of minutes on each side.
Slice in little strips to top pasta