Pasta Primavera
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Loading ...January 17, 2010
If you are a pasta lover, you should try this recipe, because it is healthy, and you should love the vegetable ingredients. Which you might feel the season of spring on this one.
2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup slices asparagus (2 ounces)
6 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half - and - half
1 teaspoons cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved parmigiano - Reggiano cheese
Step 1: Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp - tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.
Step 2: Heat oil in a large nonstick skillet over medium - high heat. Add 1 cup onion, and saute for 2 minutes. Add garlic and red pepper; saute 3 minutes or until onion begins to brown. Add peas, and saute 1 minute. Add tomatoesl; saute 2 minutes. Combine half - and - half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half - and - half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately. Yield: 4 servings: 2 cups pasta mixture, 1 tablespoon basil, and 1 tablespoon cheese.
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