Chef Jeff’s Pasta Prima Vera
3 T. olive oil
1 Cup sliced onions
2 Cups sliced carrots
3 T. minced fresh garlic
2 Cups sliced mushrooms
2 Cups cauliflower florets
3 Cups broccoli florets, medium
1 lb. whole wheat pasta
1 T. dried basil
1 tsp. seasoned salt
1 Cup white wine
1 stick (4 oz.) butter, very cold, cut into pats
1 Cup shredded Parmesan cheese
Precook the whole wheat pasta to al dente. Shock and reserve for later.
In a large pan or kettle, sauté the onions and carrots in the olive oil.
Add the garlic, mushrooms and cauliflower. Cook until almost done. Add the broccoli and pasta. Sauté lightly.
Add the basil and seasoned salt. Deglaze (steam) with the white wine to heat the pasta. All of the wine will absorb and/or evaporate quickly.
Remove from the heat and toss in the cold butter chips. Toss until all of the butter has melted and coated the pasta and veggies with a shine of butter.
Serve either on a serving platter or as plated individual servings, garnished with shredded Parmesan cheese. Enjoy!