Olive Garden Pasta Primavera

Name: Olive Garden Pasta Primavera (Upgraded)
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound Linguine; 1 cup Broccoli florets; 1 cup Carrots-sliced; 1 cup Zucchini-sliced; 1 cup Bell pepper-sliced (red and yellow); 1/2 cup Peas-frozen; 1/2 cup Asparagus-chopped; 1/4 cup Cherry tomatoes-halved; 1/4 cup Butter; 2 cloves Garlic-minced; 1/2 cup Dry white wine (such as Pinot Grigio); 1 1/2 cups Heavy cream; 1/2 cup Parmesan cheese-grated; 1/4 teaspoon Nutmeg-ground; 1/4 teaspoon Salt; 1/8 teaspoon Black pepper

⏱55 min

👥6

🔥700 cal

Medium

🍽️Italian

A slightly more sophisticated version of Pasta Primavera, featuring a white wine reduction in the sauce and a wider variety of vegetables.

1 pound Linguine

1 cup Broccoli florets

1 cup Carrots-sliced

1 cup Zucchini-sliced

1 cup Bell pepper-sliced (red and yellow)

See all 16 ingredients ↓

(0 reviews)

⏱55 min

👥6

🔥700 cal

Medium

🍽️Italian

A slightly more sophisticated version of Pasta Primavera, featuring a white wine reduction in the sauce and a wider variety of vegetables.

#Pasta #Vegetables #Creamy #Italian #Wine

Instructions

Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, steam or blanch Vegetables until tender-crisp (about 5-7 minutes).
In a large skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce by half (about 3-5 minutes).
Pour in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and Nutmeg until melted and smooth.
Season Sauce with Salt and Black pepper.
Add cooked Pasta and Vegetables to the Sauce. Toss to coat, adding reserved pasta water as needed to adjust consistency.
Serve immediately.

Ingredients

1 pound 450 g Linguine
1 cup 140 g Broccoli florets
1 cup 140 g Carrots-sliced
1 cup 140 g Zucchini-sliced
1 cup 140 g Bell pepper-sliced (red and yellow)
1/2 cup 70 g Peas-frozen
1/2 cup 70 g Asparagus-chopped
1/4 cup 30 g Cherry tomatoes-halved
1/4 cup 60 mL Butter
2 cloves 6 g Garlic-minced
1/2 cup 120 mL Dry white wine (such as Pinot Grigio)
1 1/2 cups 360 mL Heavy cream
1/2 cup 60 g Parmesan cheese-grated
1/4 teaspoon 1 mL Nutmeg-ground
1/4 teaspoon 1 mL Salt
1/8 teaspoon 0.5 mL Black pepper

Equipment

Large pot
Large skillet
Steamer or pot for blanching

Instructions

Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, steam or blanch Vegetables until tender-crisp (about 5-7 minutes).
In a large skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce by half (about 3-5 minutes).
Pour in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and Nutmeg until melted and smooth.
Season Sauce with Salt and Black pepper.
Add cooked Pasta and Vegetables to the Sauce. Toss to coat, adding reserved pasta water as needed to adjust consistency.
Serve immediately.

Nutrition per serving

Calories 700

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Olive Garden Pasta Primavera

Olive Garden Pasta Primavera

Ratings & Reviews

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