Tuesday, January 28, 2014

Barbara’s Pasta Primavera

by Barbara Pfaffroth

½ c. unsalted butter
1 large clove garlic, minced
1 lb. thin asparagus, trimmed and cut diagonally in ¼ in slices
1 sm carrot, halved lengthwise and cut diagonally in 1/8 inch slices
½ c. chicken broth
Salt to taste
2 c. tiny frozen peas, thawed
1 lb. linguine, cooked and drained
1 med. Onion, chopped
½ lb mushrooms, sliced
 6 oz cauliflower florets
1 med, zucchini, cut ½ rounds
1 c. whipping cream
2 tsp dried basil (or less)
Freshly ground black pepper
5 green onions, chopped
1 c. freshly grated parmesan

Heat large skillet. Add butter, onion and garlic. Saute.about 2 min. Mix in the asparagus, mushrooms, cauliflower, zucchini and carrot. Stir fry about 2 min. (at this point, reserve a few of the veggies for garnish) Increase heat to high. Add cream. Stock and basil and allow mixture to boil until liquid is slightly reduce, about 5 min. Stir in peas and green onion and cook 1 min. more. Season with salt and pepper. Add pasta and cheese, tossing and combining until heated through. Turn onto large serving platter and garnish with vegetables.

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