Verified by cferrara
|1 poundfresh asparagus|
|2 cupsfresh broccoli flowerets|
|1 mediumonion; chopped|
|1 large clovegarlic; chopped|
|1 tablespoonolive oil|
|1 largecarrot; scrapd and diagonally sliced|
|1 medium-sizedsweet red pepper; coarsely chopped|
|1 medium-sizedsweet yellow pepper; coarsely chopped|
|1 cupwhipping cream|
|1/2 cupchicken broth|
|3 green onion; chopped|
|2 teaspoonsdried whole basil|
|8 oz.uncooked linguine; broken|
|1/2 poundfresh mushrooms; sliced|
|1 cupParmesan cheese; freshly grated|
|1/4 teaspoonfreshly ground pepper|
Pasta Primavera Preparation
Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diaonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6-8 minutes or until vegetables are crisp-tender. Remove from heat; set aside.
Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove heat; drain.
Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.
Cook linguine according to package directions. Drain well; place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mushrooms; toss gently. Sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.
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