Description
This quick and easy pasta recipe is perfect for busy weeknights – and uses some of your favorite spring and summer vegetables!
Ingredients
Scale
- 1 pound spaghetti or fettucine (I used half of each because my pantry was running low!)
- 2 Tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 1/2 large yellow onion, sliced
- 12 oz. fresh white button or crimini mushrooms, sliced (about 4 cups of sliced mushrooms)
- salt and pepper to taste
- 2 cups fresh broccoli, chopped
- 1 cup english peas (fresh is good, but frozen works just as well)
- 1/2 cup half-and-half
- 6 Tbsp. butter, chilled
- 2/3 cup parmesan cheese, grated, for garnish
Instructions
- Cook pasta according to recipe or package directions in very salty water.
- While pasta cooks, prepare the sauce. In a large pot or high-walled saucepan (large enough to fit the cooked pasta!) heat olive oil over medium-high heat.
- Add minced garlic and sliced onions to olive oil and cook until onions have softened, about 1 minute.
- Add sliced mushrooms to the pan and stir to coat with oil. Cook for about five minutes, until mushrooms have reduced and started to caramelize.
- Add salt, pepper, broccoli, and peas to saucepan. Cook until veggies have turned bright green, about two minutes.
- Add half-and-half (or cream, or milk – whatever you’ve got on hand!) to saucepan and bring to a low simmer.
- Add one Tbsp. of butter to the sauce at a time, stirring well and melting each pat of butter between each addition.
- When you’ve added all the butter to the sauce and the pasta is cooked, add the pasta to the sauce and toss to coat. This isn’t a heavy sauce – it’s just enough to coat the pasta. If you want it to be heartier/saucier, increase the amounts of half-and-half and butter you use.
- Garnish with parmesan cheese and serve immediately.