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Pasta Primavera with Baby Vegetables and Fresh Herbs


Dishing Up Maryland
by Lucie L. Snodgrass
Baby spring vegetables are like movie trailers for summer's coming attractions. Combine them in this rich, colorful dish that celebrates spring.
4 Servings

• 1/2 cup shelled fresh peas
• 1/2 cup baby carrots, peeled, sliced lengthwise and halved
• 1/2 cup sliced baby yellow squash
• 1/2 cup sliced baby zucchini
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup half-and-half
• 3/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound fresh fettuccine
• 3 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh chives

1. Bring a large saucepan of water to a boil. Steam the peas, carrots, squash, and zucchini on a steamer rack set over the boiling water for 4 minutes. Remove the vegetables from the steamer and set them aside. Bring a large pot of salted water to a boil for the pasta.

2. Melt the butter in a large skillet over low heat, and then whisk in the flour, cooking and stirring until the mixture is smooth and bubbling. Add the half-and-half slowly, continuing to cook and stir until the sauce is smooth and thick. Add 1/2 cup of the Parmesan, the steamed vegetables, and the salt and pepper, and heat through.

3. Add the fettuccine to the boiling water and cook for 3 minutes. Drain the pasta and transfer it to a large serving bowl. Top the pasta with the creamy vegetable sauce, basil, and chives, tossing until well mixed. Sprinkle with the remaining Parmesan and serve.


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