Pasta Primavera
Ingredients
- 1 lb asparagus fresh
- 2 cups broccoli florets fresh
- 1 medium onion chopped
- 1 clove garlic chopped
- 1 Tbs olive oil
- 1 large carrot scraped and diagonally sliced
- 1 medium-size sweet red pepper coarsely chopped
- 1 medium-size sweet yellow pepper coarsely chopped
- 1 cup whipping cream
- ½ cup chicken broth
- 3 green onions chopped
- 2 Tbs chopped fresh basil or 2 teaspoons dried whole basil
- ½ tsp salt
- 8 oz uncooked linguine broken
- ½ lb fresh mushrooms sliced
- 1 cup freshly grated Parmesan cheese
- ¼ tsp freshly ground pepper
Instructions
- Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired.
- Cut asparagus diagonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat and set aside.
- Saute onion and garlic in oil in a large skillet until Lender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from 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 mush-rooms; toss gently. Sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.
Nutrition
Calories: 317kcalCarbohydrates: 31gProtein: 12gFat: 16gSaturated Fat: 9gCholesterol: 49mgSodium: 429mgPotassium: 505mgFiber: 3gSugar: 4gVitamin A: 2955IUVitamin C: 74.1mgCalcium: 208mgIron: 2.3mg
