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Pasta Primavera Recipe

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This recipe for Pasta Primavera is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
3 cloves minced garlic
1 red bell pepper, cleaned, seeded and cut into strips
1 bunch thin asparagus, cut into 2-inch pieces
1 cup sliced button mushrooms
1 cup grape or cherry tomatoes, sliced in 1/2
1 cup low-sodium chicken stock
1/2 cup milk
1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups carrot ribbons, use peeler
3/4 pound linguine
1/2 cup grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves
Directions:
Directions:
Heat the oil in a large pan. Cook garlic until soft. Add peppers and cook until they begin to soften. Add mushrooms, asparagus and tomatoes and cook until softened. Stir in flour. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened. Stir in carrot strips.
Meanwhile, cook pasta, drain, reserve 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary. Add Parmesan, parsley and basil to finish.
Personal Notes:
Personal Notes:
Substitute Portabella mushrooms for meaty taste.

 

 

 

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