Decadent Pasta Primavera
Decadent Pasta Primavera recipe
Yield
4 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
cream
35% |
|
| 2 | teaspoons |
black pepper
fresh |
|
| ½ | cup |
tomato sauce
|
|
| ⅔ | cup |
carrots
zucchini, broccoli |
|
| 1 |
pasta, fettuccine
to serve 4 |
*
|
|
| 2 | large |
egg yolks
|
|
| 2 | tablespoons |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 7.1E+2 | ml |
cream
35% |
|
| 1E+1 | ml |
black pepper
fresh |
|
| 118 | ml |
tomato sauce
|
|
| 158 | ml |
carrots
zucchini, broccoli |
|
| 1 | each |
pasta, fettuccine
to serve 4 |
*
|
| 2 | each |
egg yolks
|
|
| 3E+1 | ml |
cream
|
|
Directions
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite.
Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner.
Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.
