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Joy of Pasta's Primavera
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Vegetables: | |
2 med | zucchini, in 1/4" slices |
6 | asparagus spears, in 1" slices |
2 c | green beans, in 1" slices |
1/2 c | peas |
1 small bunch | broccoli |
3/4 c | snow peas |
2 tbsp | olive oil |
2 tbsp | butter |
2 cloves | garlic |
1 c | mushrooms |
1/3 c | parsley |
1/2 tsp | red pepper flakes |
Cook green vegetables slightly and separately, and set aside. Heat oil and butter in large skillet, sauté garlic, add mushrooms, parsley, and pepper flakes. Cook 2-3 min and add green veggies. Stir and cook 5 min. Pasta: | |
1 lb | pasta |
3 tbsp | butter |
1/2 c | heavy cream, heated |
1/2 c | chicken stock, heated |
1 c | Parmesan |
1/2 c | pinenuts, toasted |
Cook pasta. Add warm cream and stock and toss. Add half of veg and cheese and toss. Sauce: | |
1/3 c | olive oil |
4 tbsp | butter |
3 cloves | garlic |
1/4 c | fresh basil |
C c Italian plum tomatoes (28 oz)
Heat together and simmer while preparing pasta. Then transfer all pasta to large serving bowl. Add remaining veg, pour sauce over, and garnish with pinenuts.
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