Pasta Primavera

Serves: 4
Total Calories: 600


1/4 cup butter
1 small onion, chopped
1 clove garlic, minced
3 ounces cauliflower, in pieces
1/2 carrot, sliced
1/2 zucchini, sliced
1/2 pound fresh asparagus spears, cut in 1/4-inch pieces
1/4 pound fresh mushrooms, sliced
1/2 cup heavy cream
1/4 cup chicken stock
1 teaspoon dried basil
salt and pepper to taste
1/2 cup frozen peas, thawed
2 scallion, thinly sliced
12 ounces vermicelli or linguine, cooked al dente
freshly grated Parmesan cheese


In large skillet, melt butter and sauté onion and garlic. Add cauliflower and carrot; cook 3 minutes. Add zucchini, asparagus, and mushrooms to skillet and cook 2 minutes more. Add cream, stock, and seasonings, and cook until liquid is slightly reduced. Add peas and scallions and cook briefly. Serve sauce over cooked and drained noodles. Sprinkle with lots of fresh Parmesan cheese.

Nutritional Facts:

Serves: 4
Total Calories: 600
Calories from Fat: 202

This Pasta Primavera recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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