Recipe: Tony's Pasta Primavera (Tony's, St. Louis)

PASTA PRIMAVERA FROM TONY'S, ST. LOUIS

2 1/2 cups finely minced fresh vegetables (such as asparagus, broccoli, cauliflower, zucchini, mushrooms)
1 pound capellini (angel hair pasta), uncooked
6 tablespoons (3/4 stick) butter
2 plum tomatoes, diced
1/4 teaspoon dried red pepper flakes, or to taste
Salt and freshly ground black pepper

Put enough water to cook 1 pound pasta into a large pot; bring to a boil. Add vegetables and cook about 2 minutes. Add pasta and cook until almost done.

Ladle about 1 1/2 cups of the cooking liquid into a measuring cup and set aside. Drain pasta and vegetables, discarding remaining liquid.

In the empty pot, combine butter, tomatoes and red pepper flakes; stir together over medium-high heat until the butter melts. Stir in reserved liquid. Return cooked pasta and vegetables to the pot, season with salt and pepper to taste and toss to mix well. Serve immediately.

Makes 3 servings