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Pasta primavera

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Ingredients/Components

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

How to make pasta primavera:

Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus into 1 1/2-inch pieces. Place asparagus and broccoli in a vegetable steamer or boiling water. Cover and steam 6 to 8 minutes, 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 and drain.

Combine whipping cream, broth, green onions, basil and salt in a medium skillet. Cover over medium-high heat for 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. Sprinkle with Parmesan cheese and pepper. Toss gently. Serve immediately.

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

Rating:

Average rating: 3, total votes: 5

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