CAPELLINI PRIMAVERA LA CAMELIA

CAPELLINI PRIMAVERA LA CAMELIA image

Yield 8-10 First Course Serving

Number Of Ingredients 12

Previous Next

1 tbs olive oil,
1/2 med onion, coarsely chopped,
1 1/2 lbs tomatoes peeled, seeded and chopped,
l c. chicken broth,
1/2 c. cream,
l lb broccoli (florets only),coarsely chopped,
l large carrot (4oz) cut julienne,
l lb carpelli pasta,
2 medium zucchini (about 3/4 lb) peeled and cut julienne,
l 1 /2 c. grated parmesan (3oz),
1/4 c. butter (use 1/2 of this which is 1/4 stick)
salt, pepper

Steps:

1.Bring large pot of salted water to boil over high heat. Meanwhile, heat olive oil in large skillet over med heat. Add onion and cook until lightly colored, about 5 min. Add tomatoes and cook 1-2, stirring. Mix in broth and cream. Remove sauce from heat and keep warm. 2. Add broccoli florets to boiling water. When water returns to boil, stir in carrot julienne and capellini. When water again returns to boil, cook 3 min, adding zucchini julienne and continue cooking until pasta is al dente, about 2-3 min more. Drain well. 3. Transfer pasta to large bowl. Add parmesan and butter and toss to blend. Pour sauce over and toss gently. Season with salt and pepper. Serve immediately.