Pasta Primavera

Pasta Primavera

Ready in 1 hour

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Pasta and vegetables make a light classic.


Ingredients

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1 pound fresh asparagus
2 cups fresh broccoli flowerets
1 medium onion; chopped
1 large clove garlic; chopped
1 tablespoon olive oil
1 large carrot; scrapd and diagonally sliced
1 medium-sized sweet red pepper; coarsely chopped
1 medium-sized sweet yellow pepper; coarsely chopped
1 cup whipping cream
1/2 cup chicken broth
3 green onion; chopped
2 teaspoons dried whole basil
1/2 teaspoon salt
8 oz. uncooked linguine; broken
1/2 pound fresh mushrooms; sliced
1 cup Parmesan cheese; freshly grated
1/4 teaspoon freshly ground pepper

Original recipe makes 8 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by cferrara

Pasta Primavera photo by SBBurwell SBBurwell

Calories Per Serving: 239 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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