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"Hunger is the best sauce in the world."--Cervantes

Pasta Primavera Recipe

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This recipe for Pasta Primavera is from Murphy Women in the Kitchen 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:  
1/2 cup unsalted butter
1 med. onion, minced
1 large garlic clove, minced
1 lb. asparagus, trimmed
1/2 lb. mushrooms, sliced
6 oz. cauliflower, (small pieces)
1 med. Zucchini, (1/4 inch rounds)
1 small carrot cut into slices

1 cup whipping cream
1/2 cup chicken stock
2 tbsp chopped basil (or 2 tsp dried basil)
2 oz. cooked ham, chopped
1 cup tiny frozen peas
5 green onions, chopped
salt and fresh pepper

1 lb. fettucine or linguine, cooked al dente, thoroughly drained
1 cup freshly grated Parmesan cheese
Directions:
Directions:
Heat wok or large, deep skillet over med-high heat. Add butter, onion, and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrots. Stir fry 2 minutes.
Increase heat to high. Add cream, stock and basil. Allow mixture to boil until liquid is lightly reduced, about 3 minutes. Stir in peas, ham and green onion and cook 1 minute more. Season to taste with salt and pepper.
Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegetables. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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