Pasta Primavera #2 Recipe

Pasta Primavera #2 Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/3 cup: Unsalted butter,
1 medium: White onion, finely minced
1 Clove: garlic, finely minced
1: Carrot, halved lengthwise and sliced thinly on diagonal
1 lbs: Thin asparagus, trimmed and cut on the diagonal
5 ounce: Broccoli flowerets,
1 medium: Zucchini, sliced 1/4 inch thick
1/2 lbs: Mushrooms, stems removed and thinly sliced
1/2 cup: Chicken broth,
1 cup: Whipping cream,
4 tbsp: Fresh chopped basil -or-,
1 1/3 tbsp: Dried basil,
1 cup: Lightly cooked green peas,
2/3 cup: Chopped ham,
5: Green onions, chopped
Salt to taste,
Freshly ground pepper to taste,
1 lbs: Fettuccini,
Parmesan cheese,

Directions:

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 , by the Little Rock (AR) Junior
League. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.


Source from luhu.jp