Categories: Main Dish, Mark Bittman, Pasta
Ingredients
- 1 1/2 cups chicken stock or 1 1/2 cups meat stock or 1 1/2 cups vegetable stock
- 2 sprigs fresh thyme
- salt
- 1/2 cup diced carrot
- 1 cup asparagus tips, each about 1 inch long
- 1/2 cup diced zucchini or 1/2 cup summer squash
- 1/2 cup peas (fresh or frozen or may use snow peas)
- 1 lb penne
- 2 tablespoons extra virgin olive oil or 2 tablespoons butter
- fresh ground black pepper
- 1 1/2 cups freshly grated parmesan cheese
Directions
-
Bring a big pot of water to a boil.
-
In a medium skillet, bring 1 cup stock to a boil; add in thyme and salt to taste.
-
Add in carrot; cook for 3 minutes.
-
Add in asparagus tips; cook for 2 minutes.
-
Add in zucchini; cook for 2 minutes.
-
Add in peas; cook until all the vegetables are just tender, and the stock has just about evaporated; turn off heat.
-
Salt the boiling water and cook the pasta al dente.
-
When the pasta is just about done, turn the heat under the vegetables to medium and stir in the olive oil or butter.
-
Cook for about a minute, then add the remaining stock; cook until the vegetables are very tender but not mushy.
-
Drain the cooked pasta and toss it with the cooked vegetables and their broth.
-
Adjust seasoning with salt and pepper to taste.
-
Top with about 1 cup Parmesan cheese or enough to thicken the sauce and serve, passing additional Parmesan at the table.