Pasta primavera with asparagus and mushrooms
4 servings
30 minutes
Pasta primavera with asparagus and mushrooms is a vibrant embodiment of spring on a plate. This Italian recipe originated as an ode to fresh vegetables that awaken with the first warm days. Sweet peppers, tender asparagus, and juicy mushrooms give the dish a rich flavor, while the creamy sauce texture makes it refined. Linguini absorbs the aromatic broth with garlic and milk, becoming perfectly tender and creating a harmony of flavors. Serving with grated Parmesan, parsley, and basil adds spicy notes and freshness. This versatile dish is suitable for a light dinner or festive table, combining the traditions of Italian cuisine with the joy of fresh seasonal ingredients.
1
Heat oil in a large skillet over medium heat, sauté garlic for about 1 minute. Add bell pepper and sauté until slightly soft, about 3 minutes. Add mushrooms, asparagus, tomatoes, and cook until soft for another 5 minutes, then add flour mixed with three tablespoons of water and stir for 1 minute.
- Olive oil: 1 tablespoon
- Garlic: 3 cloves
- Red sweet pepper: 1 piece
- Fresh button mushrooms: 200 g
- Young asparagus: 250 g
- Cherry tomatoes: 120 g
- Wheat flour: 1 tablespoon
2
Pour in chicken broth, milk, salt, and pepper, bring to a boil, then simmer while stirring until the liquid thickens, about 5 minutes.
- Chicken broth: 1 glass
- Milk: 0.5 glass
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
3
At the same time, boil the pasta, leaving 0.5 cup of water. Mix the pasta with the vegetable sauce, adding a little of the reserved pasta cooking water if the dish is too thick.
- Linguine: 300 g
4
Serve the pasta garnished with parmesan, parsley, and basil.
- Grated Parmesan cheese: 60 g
- Chopped parsley: 2 tablespoons
- Chopped basil leaves: 0.3 glass
