Pasta Primavera
Ingredients
Pasta of choice (I use Farfalle from De Cecco)
2 large zucchini, julienned (thin like matchsticks)
1 large carrot, julienned
1-2 tbsp of extra virgin olive oil
Small knob of butter
½ cube of chicken bouillon
¾ - 1 cup of half-and-half or heavy cream
Parmigiano Reggiano, to finish
Method
Bring a pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water before draining.
In a pan, heat olive oil with a small knob of butter. Add zucchini, carrot, and the ½ chicken bouillon.
Cook the vegetables down over low to medium heat until fully softened and slightly jammy.
Using a fork, lightly mash some of the vegetables while leaving some intact for texture.
Pour in the half-and-half (or heavy cream) and let it gently simmer until silky.
Add the cooked pasta directly into the pan. Toss to combine, adding a splash of reserved pasta water if needed.
Finish with Parmigiano Reggiano and toss until glossy and cohesive. Serve immediately.
Full notes and little details are included in the downloadable version