"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasta Primavera Recipe

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

Kathy Fields
Added: Saturday, April 11, 2009


16 oz. Spaghetti
1/2 small bunch fresh broccoli cut into 1" pieces
2 T Olive Oil
1 12 oz pkg of fresh mushrooms cut in half
1 sm onion diced
1 sm carrot cut into match stick pieces
1 sm red pepper cut into 1/4" strips
1 12 oz can of evaporated skim milk
2 tsp chicken flavor instant bullion
1 1/4 tsp corn starch
1/2 tsp salt (optional)
1 medium tomato diced (can be peeled)
2 T Parmesan cheese
2 T minced fresh parsley

Cook spaghetti, drain and return to pot while other ingredients are being prepared.
Cook broccoli in 1" water to boiling and reduce heat to low. Cover and simmer 2-3 minutes and drain.
In large skillet, add oil, mushrooms, onion, and carrot and cook over high heat stirring frequently until tender. Add red pepper and cook one additional minute.
In two cups measuring cup mix evaporated milk, chicken flavored bullion and cornstarch. Stir into vegetable mixture in skillet and bring to boil and cook for one minute.
Add tomato, broccoli, parley, Parmesan cheese and spaghetti, tossing to coat well and heat through

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
355 calories, 7 grams fat, 4 cholesterol, 615 sodium (with salt added)




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