Pasta primavera
Pasta primavera
Ingredients/Components
- salt
- pepper - 1/2 tsp
- grated Parmesan cheese - 1/2 c
- chicken broth - 1 c
- frozen peas - 1 c
- mushrooms, sliced - 1/2 lb
- olive oil - 1 Tbsp
- large cloves garlic, minced - 2 item
- unsalted butter - 1 Tbsp
- 1/2 lb - 4 c
- fettuccine - 1 lb
- fresh basil leaves - 1/2 c
- part skim Ricotta cheese - 1/2 c
- plum tomatoes, seeded and diced - 1 lb
- shallots, finely diced - 2 item
- green beans, cut into 1-inch lengths - 1/4 lb
- large carrots, peeled and julienned - 3 item
How to make pasta primavera:
In kettle of boiling water, cook broccoli 2 minutes. Remove with slotted spoon into colander. Rinse with cold water until cool; place in bowl. Cook carrots and then green beans in some water 1 1/2 minutes. Remove, cool and add to broccoli. In some water, cook pasta as label directs.Meanwhile, in 1 teaspoon oil (or spray Pam) in nonstick skillet over medium-high heat, brown mushrooms and shallots. Add broccoli mixture, peas, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix. Place in bowl. Drain pasta. Add to broccoli mixture and keep warm.
In skillet, in remaining oil over medium heat, saute garlic and tomatoes 2 minutes. Add basil and 1/4 teaspoon salt.
In food processor, puree Ricotta. With motor running, add chicken broth, butter, 1/2 teaspoon salt and remaining pepper. Toss Ricotta, tomato and pasta mixture. Top with Parmesan. Makes 8 servings. Contains 382 calories and 10 grams fat.
Recipe categories: < 15 mins, Pasta, Pasta, rice and grains.
Rating:
Related ingredients:
sugar, vanilla, brown sugar, water, box confectioners sugar
You may be interested in these recipes: