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Springtime Noodles (Tagliarini Primavera) - Sunset Italian Cookbook Recipe

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This recipe for Springtime Noodles (Tagliarini Primavera) - Sunset Italian Cookbook is from The Allan Family 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:  
½ pound asparagus
½ pound mushrooms
½ cup ham or slivered prosciutto
¼ cup butter
1 medium carrot thinly sliced
1 medium zucchini diced
8 ounces thin or medium egg noodles
3 green onions
½ cup frozen peas
1 teaspoon dry basil or some fresh chopped basil
dash of grated nutmeg
dash grated black pepper
1 cup thin cream (not whipping cream)
¼ cup grated Parmesan cheese
chopped fresh parsley (optional)
Directions:
Directions:
Cut asparagus in 1 inch pieces.
In a large wide frying pan over high heat melt the butter. Add mushrooms, ham, asparagus, carrot, and zucchini.
Cook stirring occasionally for three minutes. Cover pan and cook for one minute more.

Meanwhile, cook noodles in a large kettle of salted boiling water. If you are using dry noodles start them before you start to cook the vegetables. Drain the noodles and keep warm.

To vegetable mixture add green onions, peas, salt, basil, pepper, nutmeg, and cream.
Increase the heat to high until liquid begins to boil. Reduce heat to a simmer. Be careful not to overheat the sauce as it will break or stick or both.
Put drained noodles in a large pot.
Pour vegetable sauce over them. Add ¼ cup Parmesan cheese and mix.
Turn into a large warm bowl and sprinkle with parsley if desired.
Serve with more Parmesan cheese.
Personal Notes:
Personal Notes:
Can reduce onions if desired and/or omit mushrooms.
Can use any combination of veggies available. Fresh green beans are nice for those who do not like asparagus.
Can use part milk to replace the cream but it will not be as rich.

 

 

 

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