Pasta primavera #2

Yield: 4 Servings

Measure Ingredient
⅓ cup Unsalted butter
1 medium White onion; finely minced
1 Clove garlic; finely minced
1 Carrot; halved lengthwise and sliced thinly on diagonal
1 pounds Thin asparagus; trimmed and cut on the diagonal
5 ounces Broccoli flowerets
1 medium Zucchini; sliced 1/4 inch thick
½ pounds Mushrooms; stems removed and thinly sliced
½ cup Chicken broth
1 cup Whipping cream
4 tablespoons Fresh chopped basil -or-
1⅓ tablespoon Dried basil
1 cup Lightly cooked green peas
⅔ cup Chopped ham
5 Green onions; chopped
Salt to taste
Freshly ground pepper to taste
1 pounds Fettuccini
Parmesan cheese

In a large skillet, melt butter over medium high heat and saut‚ onion and garlic until tender (approximately 2 minutes). Add carrots, asparagus and broccoli flowerets. Stir fry for 1-½ to 2 minutes. Add zucchini and mushrooms and stir-fry for 1 to 2 more minutes. Increase heat to high, add stock, cream and 3 Tablespoons fresh basil. Allow to boil (watch carefully so it does not boil over) until sauce is slightly reduced, or about 3 minutes. Add peas, ham and green onion and cook 1 more minute. Season with salt and freshly ground black pepper. ln the meantime, cook the pasta al dente and drain. Do not rinse. On a warm platter, toss the pasta with the vegetable/ham sauce and Parmesan cheese. Garnish with remaining fresh basil and more cheese. Yield: 4 to 6 servings.

KAY KENNEDY (MRS. FRAZIER)

LIBBY STRAWN (MRS. JIM)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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