Fox Recipe Box: Springtime Butterfly Pasta Primavera

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Click here to learn more about the classes Stefanie teaches at the Loretta Paganini School of Cooking.

Stefanie Paganini's Springtime Butterfly Pasta Primavera

1/4 cup extra-virgin olive oil
1/2 cup green onions, chopped finely
2 sweet red or yellow peppers, cored, trimmed & sliced thin
2 zucchini, peeled and sliced thin
2 carrots, peeled & chopped
6 asparagus stalks, chopped
1/4 cup fresh or frozen peas
1/4 cup dry white wine
1/4 cup vegetable broth
1 tsp. fresh basil, minced
1 tsp. fresh oregano, minced
Salt and pepper to taste
1/2 lb. bowtie pasta
1 tsp. Italian parsley, minced
1/2 cup freshly grated Parmigiano-Reggiano cheese

Heat 1/4 cup olive oil in a 12-inch sauté pan.  Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.

Add wine and broth.  Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese.  Add salt and pepper to taste.

Bring a 12-quart pot of water to a boil.  Add salt, then pasta and cook until “al dente”.

Drain pasta and toss with sauce.

Sprinkle with parsley and remaining cheese, and serve.

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