So simple, so fresh, and so damn light, you can’t go wrong with Ma’s pasta primavera. My mother would make this a lot when I was growing up. The thing I like most about this pasta is the “secret” ingredient that goes into it: chicken stock. It’s pretty simple to make. Start by sauteing some yellow onion and chopped carrots in Trader Joe’s Extra Virgin Olive Oil. Once those have caramelized a little, pour in a can of chicken stock. Season with some grated Parmesan cheese, a squirt of lemon juice, and some salt, pepper, and Italian seasoning. Fresh parsley works really well too if you have some. Cook some pasta on the side, and when the pasta is done, throw it in at the same time you add some fresh chopped broccoli, zucchini, and mushrooms. Mix up all the ingredients under a low heat setting until the freshly added vegetables are cooked to your liking.
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