Anne's Pasta Primavera

I got this recipe from my friend Anne's Instagram stories. My kids won't eat ANY pasta besides plain pasta with butter and cheese so I thought I would give this a try. I thought it was great and will definitely make it again. Great with broiled asparagus. * Measurements below are just my best guess, not exact. 

Pasta Primavera

 

½ yellow onion, diced

1 small zucchini, diced

1 heaping teaspoon of Better than Bouillon (chicken flavor)

1 carrot, shaved thin on mandolin

3-4 garlic cloves, sliced paper thin

1/3-1/2 cup frozen corn, in water to de-thaw, then drained

¼ cup pasta water

¼ cup heavy cream

Dap of butter

Freshly shaved parmesan 

Penne (1/2 – 2/3 bag)

 

 

Bring a large pot of water to a boil. 

 

Heat olive oil in a large sauté pan over medium heat. Cook onions until starting to soften a bit. Then add the zucchini. When both are soft, stir in the carrots, then the garlic. Maybe add a little more oil before the garlic and turn down to medium-low. Stir in chicken bouillon and some pepper, then add the thawed and drained corn.

 

Add salt to the boiling water and then cook the penne. Before you drain it, grab a scoop of the pasta water. Drain pasta and add to the pan with the veggies. Stir in some pasta water and the cream, just enough to coat. Add a little butter and check for seasoning.

 

Plate and sprinkle with shaved parmesan.