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Vegetable Pasta Primavera

As a single mom, I have to make every penny stretch and it can be a challenge to find recipes that are both delicious and inexpensive. This recipe for vegetable pasta primavera is full of flavor and is perfect for early summer, when the vegetables are in season. Enjoy.

Vegetable Pasta Primavera

Makes six servings

• 1 bunch fresh basil

• 3 c. chicken broth, divided

• ½ c. olive oil

• 2 cloves garlic

• 1 lb. fettuccine

• 2 tbl. olive oil

• 1 bunch green onions, chopped

• 1 jalapeno pepper, seeded and chopped

• 2 pinches sea salt

• 2 zucchinis, diced

• 1 c. chopped sugar snap peas

• ½ c. shelled peas

• 1 bunch asparagus, chopped

• ½ c. grated parmesan cheese

Fill a pot with hot water, salted, and bring to a rolling boil. Blend basil leaves, one cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.

Stir fettuccine into the same pot of boiling water, bring back to a boil and cook pasta over medium heat until cooked through but still firm to the bite, about eight minutes. Drain.

Heat remaining two tablespoons olive oil in a large saucepan over medium heat. Add jalapeno and salt; cook and stir until jalapeno is soft, about five minutes.

Increase heat to medium-high. Stir two cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for five minutes. Add asparagus and continue cooking until asparagus is soft, about three minutes more.

Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about one minute. Remove from heat.

Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about five minutes. Toss again.