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 \N | Cherry tomatoes |
| 3 tablespoons | Olive oil |
| 2 \N | 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 |
| \N \N | 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, .