Pasta primavera

Pasta primavera

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CookItEasy.net
CookItEasy.net

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:
Pasta primavera
3.4
Average rating: 3.4 of 5, total votes: 8
Cook. Time: PT0M
Total Time: PT0M


Cause of complaint:

Related ingredients:
sugar, vanilla, brown sugar, water, box confectioners sugar
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