Creamy Pasta Primavera

Ingredients

• 2 tablespoons DeLallo Soffritto Sautéed Vegetable Cooking Base
• 1 small bunch asparagus (look for thin stems) (ends trimmed & cut into smaller pieces)
• 1/2 cup frozen peas
• 1/2 bell pepper (sliced/chopped)
• 1 cup diced zucchini
• 3 cloves garlic (minced)
• 1 roma tomato (chopped)
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon Italian seasoning
• 3/4 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese
• 8 leaves fresh basil (sliced thin)
• 1 (8.8 ounce) package Delallo Pappardelle Egg Pasta
• Salt & pepper (to taste)

Instructions

1. 1

   Boil a large, salted pot of water for the pappardelle and it cook al dente according to package directions.

2. 2

   Prep your sauce ingredients.

3. 3

   Add the soffritto base (make sure to get some of the oil as well as the vegetables) to a skillet over medium-high heat. Add the asparagus, peas, bell pepper, zucchini, and garlic to the skillet and sauté, stirring often, for 5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet (I just add them to a bowl).

4. 4

   Add the chopped tomato, lemon juice, Italian seasoning, and cream to the skillet. Let it bubble for about 3 minutes or until it's somewhat thickened.

5. 5

   Reduce the heat to medium-low. Stir the parmesan cheese and basil into the sauce and then add the vegetables back to the skillet. Let them warm through. Season with salt & pepper as needed. Drain the pappardelle and toss it with the sauce. Serve immediately with extra parmesan cheese if desired.