Derived from Simply Recipes Classic Pasta Primavera
In a large pot of well salted boiling water, blanch for 1 minute:
1 heaping cup broccoli florets
After 1 minute add:
4 asparagus spears, trimmed and cut into 1-inch segments
After another minute add:
1/2 cup snow peas
Boil 30 more seconds. Remove all vegetables and plunge them in ice water. Drain once cool.
Optional: save veggie water for boiling pasta. Cook according to package directions:
1/2 pound angel hair pasta or spaghetti
In a large sauté pan, melt:
4 tablespoons unsalted butter
Add to butter and sauté 1 minute:
3 cloves garlic, minced
1 small zucchini, diced
Add and sauté for an additional 2 minutes (stirring often):
3 Roma or other paste tomatoes, seeded and diced
Add to that mixture:
1/4 cup chicken or vegetable stock
Bring to boil. Then add:
The blanched vegetables
1/2 cup heavy cream
1/2 cup peas, fresh or frozen
1 tsp sodium citrate
Turn down heat and stir to combine. Add:
1/2 cup grated Parmesan cheese
It should be thick but not gloppy. Add broth, cream, water, or more sodium citrate to smooth.
Toss the pasta with the cause and add:
12 basil laves, chopped
Season to taste with salt and pepper.