Every Tuesday in March I will be featuring a great recipe. I am not a big cook- So I will be very detailed. I love Pasta. This week's recipe is for Pasta Primavera.
2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup slices asparagus
6 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red peppers
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half-and-half
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and saute for 2 minutes. Add garlic and red pepper; saute 3 minutes or until onion begins to brown.Add peas, and saute 1 minute. Add tomatoes; saute 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.
Yields 4 servings (serving size: 2 cups pasta mixture, 1 tablespoon basil, and 1 tablespoon cheese).
This makes a lovely vegetarian entrée..Enjoy!