| | Pasta Primavera 2 1 pound of pasta
20 asparagus spears, cut into 1" lengths
Sliced zucchini and or snow peas
1 red bell pepper, sliced
8 ounces of sliced mushrooms
2 cloves garlic, chopped
Broccoli
1 onion, chopped
1 cup of parmesan cheese
1 cup of chicken broth
3/4 cup of cream |
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Cook the pasta in boiling water for 7 minutes. Add the asparagus, cook for 3 minutes. Add the remaining green vegetables, cook for 1 minute. Drain. Sauté garlic, onion, pepper and mushrooms, then add cream, broth and most of the cheese. Stir the sauce, scraping the pan, for 2 minutes. Add the pasta mixture and toss until coated. Serves 6 |
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