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Pasta Primavera

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Pasta Primavera
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Makes: 8 servings adjust



  • 2 Carrots, julienne strips
  • 1 bunch Asparagus, cut into bite sized pieces
  • 1 cup Broccoli, bite sized pieces
  • 1 Red Pepper, seeded, julienne strips
  • 2 tablespoons Olive Oil

Step 1

For the vegetables: heat 2 Tbsp of oil in large skillet over medium-high heat. Add the carrots and cook about 1 minute. Add asparagus, cook for a minute. Then add broccoli and cook for a minute. Add the red peppers and cook 1 minute. Remove vegetables from skillet and set aside.


  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 4 ounces White Mushrooms, washed & sliced
  • 2 Zucchini, julienne strips
  • 1 Summer Squash, julienne strips
  • 12 Cherry Tomatoes, cut in half or quarters

Step 2

To the skillet, add butter and remaining 1 Tbsp oil and allow it to heat up. Add the mushrooms, zucchini, squash and tomatoes. Cook until the vegetables are starting to soften, 2-3 minutes. Remove from the skillet, add to the other vegetables and set aside.


  • 1 pound Angel Hair Pasta, or farfalle (bowtie) or fettuccini

Step 3

Cook pasta according to package.


  • 4 cloves Garlic, minced
  • 12 Onion, diced

Step 4

For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.


  • 12 cup Chicken Broth
  • 14 cup White Wine
  • 12 cup Heavy Cream, or half & half
  • 12 cup Grated Parmesan, plus more for serving
  • Salt and Pepper

Step 5

Pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3-4 minutes, allowing it to reduce by about half. Stir in the cream and parmesan and allow the cheese to melt. Add salt and pepper to taste.


  • 12 cup Frozen Peas
  • 12 Basil Leaves, fresh, chopped, plus more for serving

Step 6

Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed.

Step 7

Place the cooked pasta in a large serving bowl and pour the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra parmesan.
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