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Pasta Primavera Recipe

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This recipe for Pasta Primavera is from Tony and Linda's 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:  
1 bunch broccoli
2 small zucchini
1/2 lb. asparagus
1 basket of grape tomatoes, chopped or halved
1/2 lb. mushrooms, sliced
1/2 cup frozen peas
1/4 cup chopped parsley
1 large clove garlic, minced
1/4 cup EVOO
1 lb. thin linguine
1 1/2 teaspoon salt
1/4 teaspoon fresh pepper
1/2 stick butter
1/4 cup heavy cream
1/2 cup half and half
2/3 cup freshly grated Parmesan cheese
fresh basil
Directions:
Directions:
Wash and trim broccoli, zucchini and asparagus. Cut broccoli into bite-size pieces. Thinly slice zucchini. Cut asparagus into 1 inch pieces. Add broccoli, zucchini and asparagus to a pot of boiling water. Cook 2 minutes until fork tender. Drain. Place vegetables in a large bowl and set aside.

Saute garlic and tomatoes in olive oil for 2 minutes. Stir in mushrooms; cook 3 minutes. Stir in peas, parsley, salt and pepper. Cook one minute more.

Add mixture to vegetables in bowl.

While linguine is cooking, melt butter in the same large skillet in which you sautéed the tomatoes and mushrooms. Stir in the cream, half and half and cheese. Cook over medium heat, stirring constantly with whisk, until smooth. Drain linguine and add to skillet. Toss to coat. Stir in vegetables. Heat gently to rewarm. Garnish with fresh torn basil and sprinkle with additional Parmesan cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Tony always ask for this on the first day of Spring. Sometimes I saute some fresh shrimp and add that to the pasta dish.

 

 

 

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