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april 2-8, 2023 What's up! 47 try these recipes Primed for primavera Spring vegetables make light work of these pasta dishes Chef John's Pasta Primavera Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day. Ingredients • 1 bunch fresh basil • 3 cups chicken broth, divided • ½ cup olive oil • 2 cloves garlic • 1 pound fettuccine pasta • 2 tablespoons olive oil • 1 large leek, white and light green parts only, chopped • 1 bunch green onions, chopped • 2 jalapeno peppers, seeded and diced • 2 pinches salt • 2 zucchinis, diced • 1 cup chopped sugar snap peas • ½ cup shelled English peas • 1 bunch asparagus, stalks diced, tips left whole • ½ cup grated Parmesan cheese, or as needed Directions 1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems. 2. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. 3. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. 4. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes. 5. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more. 6. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat. 7. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again. Pasta Primavera with Italian Turkey Sausage Ingredients • 1 (16 ounce) package uncooked farfalle pasta • 1 pound hot Italian turkey sausage, cut into 1/2 inch slices • ½ cup olive oil, divided • 4 cloves garlic, diced • ½ onion, diced • 2 small zucchini, chopped • 2 small yellow squash, chopped • 6 roma (plum) tomatoes, chopped • 1 green bell pepper, chopped • 20 leaves fresh basil • 2 teaspoons chicken bouillon granules • ½ teaspoon red pepper flakes • ½ cup grated Parmesan cheese Directions 1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain. 2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes. 3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through. Creamy Shrimp Pasta Primavera Ingredients • ½ (8 ounce) package spaghetti • 3 tablespoons olive oil • ¼ cup chopped onions • 1 large clove garlic, minced • 1/3 cup sliced fresh mushrooms • ¼ cup chopped red bell pepper • 1 pound uncooked medium shrimp, peeled and deveined • 1 splash white wine (Optional) • 1 pinch dried oregano (Optional) • ½ cup heavy cream, or to taste • 3 tablespoons butter • 1 tablespoon all-purpose flour (Optional) • 1 pinch salt and ground black pepper to taste • 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional) • 1 tablespoon chopped fresh basil, or to taste (Optional) Directions 1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. 2. Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes. 3. Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil. Courtesy allrecipes.com