Free Recipe Pasta Primavera #2
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Pasta Primavera #2 Recipe
1/3 c Unsalted butter
1 md White onion; finely
-minced
1 Clove garlic; finely minced
1 Carrot; halved lengthwise
-and sliced thinly on
-diagonal
1 lb Thin asparagus; trimmed and
-cut on the diagonal
5 oz Broccoli flowerets
1 md Zucchini; sliced 1/4
-inch thick
1/2 lb Mushrooms; stems removed and
-thinly sliced
1/2 c Chicken broth
1 c Whipping cream
4 tb Fresh chopped basil -or-
1-1/3 tb Dried basil
1 c Lightly cooked green peas
2/3 c Chopped ham
5 Green onions; chopped
Salt to taste
Freshly ground pepper to
-taste
1 lb Fettuccini
Parmesan cheese
Pasta Primavera #2 Preparation
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 1-1/2 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: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
Cooking Temperature:
Recipe Serves: 4
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