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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Primavera Recipe

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This recipe for Pasta Primavera is from The Waldron Family Cookbook Project, 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:  
3/4 lb. wheat linguine
1 T. olive oil
3 cloves garlic, minced
1 red bell pepper, seeded and cut into strips
1/2 lb. thin asparagus, cut into 2-inch pieces
1 c. grape or cherry tomatoes, sliced in half
1 c. sliced mushrooms
1 T. flour
1 c. chicken broth
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 large carrot, peeled and ribboned
1/2 c. grated parmesan cheese
1/2 c. shredded basil
Directions:
Directions:
Cook pasta 'al dente'; reserve 1/2 c. of cooking water. Heat oil in skillet over medium heat. Add garlic and stir 1 minute; add pepper and stir ~3 minutes. Add asparagus, tomatoes, mushrooms and cook until tender. Stir in flour; cook 1 minute more. Add chicken broth, milk, salt and pepper and bring to a boil. Reduce to a simmer until liquid has thickened slightly (~5 min). Stir in carrot strips. Toss pasta with veggies and sauce, adding pasta water if necessary. Garnish with cheese and basil.

 

 

 

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