KAYLA HOWEY

This Pasta Primavera recipe from Nancy’s Pizzeria is full of veggies, flavor

I visited Nancy’s Pizzeria recently and was intrigued with the Pasta Primavera. I wasn’t expecting such delicious pasta from place so well known for its pizza. I would love to have their recipe. Thanks so much.

— Beverly Molander, Atlanta

Kayla Howey is corporate chef for Nancy’s Pizzeria and the other restaurants of Chicago Franchise System. She’s a graduate of the Culinary Institute of America and one of her many responsibilities is creating new dishes for the restaurants, in particular developing the dishes for Nancy’s full service offerings. She was happy to share this recipe. The restaurants’ portions will be a bit larger than what we’re suggesting here.

We found that one small bunch of broccolini equaled the amount we needed for this recipe. For the fettucine, we found that 1/4 pound of dried fettucine gave us the cooked yield we needed. Be sure to cook it just a little shy of completely done since it will cook more in the sauce as you finish the dish.

From the menu of … Nancy’s Pizzeria, 4705 Ashford-Dunwoody Road, Dunwoody. 770-695-0606. www.nancyspizza.com/

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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