Pasta Primavera Recipe
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Category: |
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Ingredients: |
Ingredients: • 2 cups green beans, trimmed and halved crosswise
• 2 cups broccoli florets
• 1/2 cup (1-inch) slices asparagus (about 2 ounces)
• 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 (1 ounce) shaved Parmigiano-Reggiano cheese
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Directions: |
Directions:Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables 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 1 cup onion, and sauté for 2 minutes. Add 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. |
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