Pasta Primavera


Serves: 4
Total Calories: 599

Ingredients

1/4 cup butter
1 small onion, chopped
1 garlic clove, 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

Directions:

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: 599
Calories from Fat: 202

This Pasta Primavera recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.




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