Pasta primavera from monica willyard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Salted butter |
| 3 | cups | 35% cream |
| 2 | teaspoons | Fresh black pepper |
| ½ | cup | Tomato sauce |
| ⅔ | cup | (tl)carrots, zucchini, broc. |
| 1 | each | Enough fettuccine for 4 |
| 2 | eaches | Egg yolks |
| 2 | tablespoons | Cream |
Directions
Melt the butter in a large sauce pan. Add the cream and the pepper.
Bring to a simmer. Add the tomato sauce and the precooked vegetables.
Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.
Posted by Monica Willyard, DB-Tech BBS, Stone Mountain, GA, 404-296-0485