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Pasta Primavera Recipe

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This recipe for Pasta Primavera is from The Witt Wedding 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:  
8 oz sliced mushrooms
2 cups broccoli florets
1 medium zucchini, sliced
1/2 cup chopped carrots
6 ounces 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 shaved parmigiano-reggiano cheese
Directions:
Directions:
Cook broccoli in boiling water 2 minutes or until vegetables are crisp-tender. Remove 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 mushrooms and onion, sauté for 2 minutes. Add zucchini, garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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