Rotelle Primavera Recipe
- 3 tablespoons butter
- 1 cup thinly sliced long thin carrots
- 1 small leek, trimmed, soaked, and cut into thin slices (white part only)
- 1 cup thinly sliced small tender zucchini
- 1 cup sliced (½-inch diagonals) fresh asparagus
- 1 cup heavy cream
- ¼ cup sliced (¼-inch diagonals) trimmed scallions
- 1 tablespoon lemon juice
- ½ teaspoon salt, or to taste
- 12 ounces rotelle pasta
- 4 ounces mozzarella cheese, cut into ¼-inch dice
- Grated Parmesan cheese
- Heat the butter in a large skillet or sauté pan. Add the carrots and leek; sauté, stirring, over low heat 5 minutes. Add the zucchini and asparagus; sauté, stirring, 3 minutes. Add the cream; heat to boiling; boil until reduced and slightly thickened, about 8 minutes. Stir in the scallions, lemon juice, and salt.
- Meanwhile, cook the rotelle in plenty of boiling salted water until al dente, or firm to the bite, about It minutes; drain. Add pasta and mozzarella to the sauce in the sauté pan; toss to blend. Sprinkle Parmesan cheese to taste on top of each serving.
