Pasta primavera #1

Yield: 4 Servings

Measure Ingredient
1 pounds Pasta
1 cup Zucchini; sliced
1 cup Carrots; sliced
1½ cup Broccoli flowerlets
1½ cup Snow peas
12 Cherry tomatoes
3 tablespoons Olive oil
2 Cloves garlic; minced
¼ cup Parsley
⅓ cup Pine nuts
12 larges Mushrooms; sliced
⅓ cup Butter
1 cup Heavy cream
¾ cup Parmesan cheese; grated
Dried hot pepper flakes

Blanch separately green vegetables and carrots in boiling water for 1-2 minutes until crisp-tender. Drain. Saute tomatoes briefly in 1 tbs. oil and 1 clove garlic, adding parsley, hot pepper flakes, and salt and pepper to taste. Saute pine nuts in remaining oil until golden brown. Add all vegetables and second clove of garlic. Stir over medium heat until hot.

Cook pasta until al dente and drain. Make a sauce with butter, cream, and cheese, stirring over low heat until well blended. Pour sauce over pasta and toss. Add ½ of vegetables and toss again. Top with remaining vegetables.

USE FETTUCCINI, LINGUINI OR

YOUR OWN FAVORITE PASTA.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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