Rotelle Primavera

Name: Rotelle Primavera
Ingredients: 3 tablespoons butter; 1 cup thinly sliced long thin carrots; 1 small leek, trimmed, soaked, and cut into thin slices (white part only); 1 cup thinly sliced small tender zucchini; 1 cup sliced ( 1/2-inch diagonals) fresh asparagus; 1 cup heavy cream; 1/4 cup sliced ( 1/4-inch diagonals) trimmed scallions; 1 tablespoon lemon juice; 1/2 teaspoon salt, or to taste; 12 ounces rotelle pasta; 4 ounces mozzarella cheese, cut into 1/4-inch dice; Grated Parmesan cheese

12 ingredients

8 steps

Ingredients

3 tablespoons butter
1 cup thinly sliced long thin carrots
1 small leek, trimmed, soaked, and cut into thin slices (white part only)
1 cup thinly sliced small tender zucchini
1 cup sliced ( 1/2-inch diagonals) fresh asparagus
1 cup heavy cream
1/4 cup sliced ( 1/4-inch diagonals) trimmed scallions
1 tablespoon lemon juice
1/2 teaspoon salt, or to taste
12 ounces rotelle pasta
4 ounces mozzarella cheese, cut into 1/4-inch dice
Grated Parmesan cheese

Directions

1

Heat the butter in a large skillet or saute pan.
2

Add the carrots and leek; saute, stirring, over low heat 5 minutes.
3

Add the zucchini and asparagus; saute, stirring, 3 minutes.
4

Add the cream; heat to boiling; boil until reduced and slightly thickened, about 8 minutes.
5

Stir in the scallions, lemon juice, and salt.
6

Meanwhile, cook the rotelle in plenty of boiling salted water until al dente, or firm to the bite, about It minutes; drain.
7

Add pasta and mozzarella to the sauce in the saute pan; toss to blend.
8

Sprinkle Parmesan cheese to taste on top of each serving.