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Pasta Primavera Recipe

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This recipe for Pasta Primavera, by , is from Sundial'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!

Gina Vilar


1 lb fettuccini pasta
2 tablespoons olive oil
1 clove garlic peeled and chopped
½ squash washed and medium diced
½ zucchini washed and medium diced
1 carrot peeled and medium diced
1 cup peas
1 cup sliced mushrooms
½ lb asparagus peeled and cut into ½ inch pieces
1 leek (the white portion only) washed and cut into medium diced
1 cup cream
1/3 cup grated parmesan cheese
2 tablespoon fresh basil chopped
Salt & pepper

In a pot with a gallon of boiling water, add fettuccini and cook until pasta is al dente

Heat oil in a sauce pan over medium heat

Add vegetables and garlic and sautéed until vegetables are tender

Add cream and let reduce

As the sauce begins to thicken, add cooked fettuccini and parmesan cheese

Season with salt, pepper and fresh basil

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min.




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