After 35 years in Tyler, the folks at The Potpourri House have learned how to make some of East Texas' favorite meals. Today, owner Les Ellsworth shares his recipe for pasta primavera...all those vegetables make enjoying some good pasta even better!
5 oz dried angel hair pasta (boil until tender)
2 Tablespoons of Olive oil
1 whole tomato
2 sprigs of chiffonade basil (cut into strips)
1 whole shallot
1/4 zucchini diced
4 mushrooms sliced
1/4 carrot diced
1 1/2 cloves of garlic minced
1/2 cup white wine
3/4 cup cream
salt and pepper to taste
In a medium sauté pan, sauté carrots and shallot together in olive oil.
Once veggies start to soften, add in the zucchini and mushrooms, let cook, then add your garlic.
Once everything is properly sautéed to a cooked but still firm texture, add wine.
Let reduce until barely any remains in pan. Once wine has reduced add cream.
On high heat, cook the cream down until desired thickness for sauce, (should be thinner than gravy).
Plate on top of pasta, then add diced tomatoes as a garnish alongside the basil.