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Pasta Primavera Recipe

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

Cindy Shartle Brown


1/2 lb asparagus - 1 inch pieces
1/2 lb green beans - 1 inch pieces
2 orange peppers - 1/4 inch strips
1 lb spaghetti
3/4 cup half and half
3/4 cup chicken broth
3/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 TBS olive oil
5 cloves garlic - sliced
2 cups grape tomatoes - halved
1/3 cup Parmesan
1/4 cup chopped parsley
Shaved Parmesan

Bring a large pot of water to a boil. Add asparagus and green beans and cook for 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables and place in a colander - rinse under cold water. Add pasta to boiling water and cook following package directions. Drain and return to pot. While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat. Heat a large nonstick skillet over medium high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times. about 1 1/2 minutes. Spoon into pasta pot. Stir grated cheese into the half and half mixture. Add to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Garnish with shaved Parmesan.




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