Classic Pasta Primavera Recipe
Ingredients
| Linguine | 3/4 Pound | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Broccoli | 1 1/2 Cup (16 tbs), chopped | |
| Snow peas | 1 1/2 Cup (16 tbs) | |
| Asparagus spears | 6 , cut into pieces | |
| Green peas | 1 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Tomato | 1 Medium, diced | |
| Garlic | 1/2 Teaspoon, crushed | |
| Chopped parsley | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Mushrooms | 10 , sliced | |
| Garlic | 1 Teaspoon, crushed | |
| Parmesan cheese | 1/2 Cup (16 tbs) | |
| Melted butter | 1/3 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), warmed | |
| Chopped basil | 1/3 Cup (16 tbs) | |
| Toasted pine nuts | 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.Cook in boiling water for 2 minutes.
Drain and set aside.Saute, just until tomato pieces are soft, approx. 3 minutes.
Set aside.Heat oil in large skillet.
Saute mushrooms.
When cooked, add above vegetable mixture just long enough to reheat vegetables.
Add tomato mixture.
Quickly add to above and mix well.
Add pasta, toss, and serve.
Drain and set aside.Cook in boiling water for 2 minutes.
Drain and set aside.Saute, just until tomato pieces are soft, approx. 3 minutes.
Set aside.Heat oil in large skillet.
Saute mushrooms.
When cooked, add above vegetable mixture just long enough to reheat vegetables.
Add tomato mixture.
Quickly add to above and mix well.
Add pasta, toss, and serve.
Chef
