Vegetable Garden Primavera Recipe
Ingredients
| Linguine/Spaghetti | 8 Ounce | |
| Yellow summer squash/Zucchini | 2 Medium, bias-sliced into 0.5-inch thick pieces | |
| Broccoli florets | 2 Cup (32 tbs) | |
| Asparagus | 1⁄2 Pound, bias-sliced into 0.5-inch thick pieces | |
| Carrots | 2 Medium, bias-sliced into 0.25-inch pieces | |
| Light cream | 1 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon, crushed | |
| Pepper | 1⁄8 Teaspoon | |
| Prosciutto/Fully cooked ham | 2 Ounce, cut into thin strips | |
| Grated parmesan cheese | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2062 Calories from Fat 896
% Daily Value*
Total Fat 105 g161.5%
Saturated Fat 60.6 g303.2%
Trans Fat 0 g
Cholesterol 428.5 mg142.8%
Sodium 2302.4 mg95.9%
Total Carbohydrates 199 g66.3%
Dietary Fiber 22.7 g90.7%
Sugars 27.9 g
Protein 95 g190.3%
Vitamin A 741.3% Vitamin C 767.5%
Calcium 137.6% Iron 100.5%
*Based on a 2000 Calorie diet
Directions
Meanwhile, cook the yellow summer squash or zucchini, broccoli, asparagus, and carrots in a small amount of boiling salted water for 5 to 8 minutes or till vegetables are crisp tender.
Drain.
In a saucepan combine light cream, basil, and pepper; bring to a gentle boil.
Boil for 8 to 10 minutes or till slightly thickened, stirring occasionally.
Stir in prosciutto or ham.
Toss together linguine or spaghetti, vegetable mixture, cream mixture, and grated Parmesan cheese.
Chef
