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Pasta primavera

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Ingredients/Components

salt - 1/2 tsp
whipping cream - 1 c
Parmesan cheese - 1 c
chicken broth - 1/2 c
olive oil - 1 tsp
broccoli flowerets - 2 c
fresh ground pepper - 1/4 tsp
fresh asparagus - 1 lb
medium onion, chopped - 1 item
green onions, chopped - 3 item
fresh mushrooms, sliced - 1/2 lb
large clove garlic, chopped - 1 item
fresh basil or 2 tsp - 2 Tbsp
large carrot, scraped and diagonally sliced - 1 item
uncooked linguine, broken - 8 oz
medium red sweet pepper, chopped - 1 item
medium yellow sweet pepper, chopped - 1 item

How to make pasta primavera:

Snap off tough ends of asparagus. Remove scales with vegetable peeler or knife. Cut asparagus diagonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat; set aside. Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture. Saute until crisp-tender. Remove from heat; drain. Combine whipping cream, broth, green onions, basil and salt in a medium skillet. Cover over medium-high heat; cook 5 minutes, stirring occasionally. Cook linguine according to package directions. Drain well. Place in a large serving bowl. Add reserved vegetables, whipping cream mixture and sliced mushrooms. Toss gently. Serve immediately.

Recipe categories: < 15 mins, Pasta, Pasta, rice and grains.

Rating:

4.3

Average rating: 4.3, total votes: 3

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