my capellini primavera

This is one of my favorite dishes and I think I finally got it right.  My mom and I were inspired by a dish by the same name that we ate at one of our favorite restaurants, Capuano's.  We have tried to make it many times over the years with different ingredients, herbs and spices.  I think this version is my favorite :-)


Everyone in my family enjoyed this dish and it is loaded with lots of great vegetables.  If you want you could add shrimp or grilled chicken to this dish, it would be even more delicious -- enjoy!

Ingredients

1 lb. angel hair pasta, I like using Barilla PLUS Angel Hair (I only used about half after cooking, so see what your preferred ratio is pasta to vegetables -- plus its great to have cooked pasta on hand for another day!)

1 can (14.5 oz) chopped tomatoes with basil, garlic, and oregano (I avoid using canned foods but once in a blue moon doesn't hurt)

parmesan cheese

salt, pepper

1-2 zucchinis, quartered

head of broccoli, chopped small

bunch of asparagus, chopped small

2 cloves garlic, minced
package of crimini mushrooms, quartered

1 small or half a big white onion, finely chopped

1 tbsp. olive oil

3/4 tbsp. butter

splash of good white wine

1 pinch dried rosemary leaves (i.e. McCormick's)
handful fresh basil leaves, chopped

How I did it

Cook the pasta in salted water till al dente.  When there are two minutes left till it drains, toss the broccoli in the pot with the pasta.  After draining and briefly rinsing with cold water, add back to pan and toss with a couple handfuls of parmesan.  Drizzle with olive oil and give it a whirl so it doesn't get stuck together.

Heat the butter and oil in a large skillet.  At medium heat, let the onion cook for about a minute, then add the garlic and cook for about a minute as well.  Add a splash of white wine just to deglaze the pan, then after it has mostly evaporated, add the rosemary leaves and move it around the pan to break the flavor out.  After a minute, add in the tomatoes (the juice too!), stirring occasionally for about 8-10 minutes while most of the liquid reduces. Then, add the zucchini and asparagus and cook for 3 minutes (try a piece to see it's done to your liking).  Add the mushrooms in and let them cook for two minutes (it will leave some liquid but that's ok - it contributes to the sauce). Toss in your desired amount of pasta and broccoli, and stir.  Add a handful of parmesan, sprinkle with basil leaves, season with salt & pepper and serve hot.  Drink with some good wine, and enjoy with good company :-)