Creamy Pasta Primavera

Ingredients

2 tablespoons soffritto sautéed vegetable cooking base

1 small bunch asparagus, ends trimmed & cut into smaller pieces

1/2 cup frozen peas

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 DeLallo Parmesan Cheese Wedge

8 leaves fresh basil sliced thin

1 (8.8-ounce) package Delallo Pappardelle Egg Pasta

Salt & pepper to taste

Directions

Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain.

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).

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.

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.