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Pasta Primavera Recipe

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This recipe for Pasta Primavera, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John and Kelly Siegel
Added: Tuesday, November 4, 2008


2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup (1-inch) slices asparagus (about 2 oz)
6-oz uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half-and-half
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1-oz) shaved Parmigiano-Reggiano cheese

Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute for 2 minutes. Add garlic and red pepper; saute 3 minutes or until onion begins to brown. Add peas; saute 1 minute. Add tomatoes; saute 2 minutes. Combine half-and-half and cornstarch stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

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