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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Pasta Primavera Recipe

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This recipe for Pasta Primavera, by , is from Stapinski Family Recipes, 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!

Contributor:  
Contributor:  
Marie Stapinski

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
1 ½l lb. fresh linguini or fettuccini
½ c butter
1 medium onion minced
1 tbsp. minced garlic
½ lb. sliced mushrooms
1 c. broccoli florets
1c. cauliflower floret
½ lb. asparagus cut in 1 inch pieces
1 small Carrot cut lengthwise in 1/8” slices
1 med zucchini (1/4“circles)

Sauce:
1 c. half & half
½ c chicken broth
2 tbsp, chopped fresh basil
1c parmesan cheese
1c petite peas
2 oz. prosciutto finely diced
5 scallions chopped
Sauté prosciutto & add rest of ingredients except peas. Heat to simmer and simmer about 5 minutes then add peas. Pour over pasta and garnish with sautéed vegetables.
Best if pasta sits in sauce for about 15 minutes to absorb sauce.






Directions:
Directions:
Sweat onion in butter until soft. Add mushrooms, carrot and zucchini and sauté. Blanch cauliflower and broccoli in the same boiling water before cooking pasta.
Sauté prosciutto & add rest of ingredients except peas. Heat to simmer and simmer about 5 minutes then add peas. Pour over pasta and garnish with sautéed vegetables.
Best if pasta sits in sauce for about 15 minutes to absorb sauce.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
about 1 hour
Personal Notes:
Personal Notes:
We enjoy this as part of our Christmas Eve dinner.

 

 

 

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