Pasta Primavera

Posted by Katherine Taylor Grofic on 06/08, 2011 at 09:56 AM

Ingredients

8 ounces uncooked linguine, broken
1 pound fresh asparagus
1/2 pound mushrooms, sliced
2 cups fresh broccoli florets
1 medium onion, chopped
1 tablespoon olive oil
1 large carrot, peeled and sliced diagonally
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 cup whipping cream
1/2 cup chicken broth
3 green onions, chopped
2 tablespoons chopped basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Parmesan cheese, grated

Directions

Remove tough ends of asparagus, and cut it diagonally into 1 1/2-inch pieces. Add asparagus and broccoli florets to a vegetable steamer set over boiling water. Cover and steam for 6-8 minutes, or until veggies have reached desired crispness. Remove and set aside.

Add olive oil, onion, and garlic to a large skillet over medium heat. Once tender, add carrots and both peppers. Sauté until desired crispness is reached, remove from heat, and set
aside.

Add whipping cream, broth, green onions, basil, and salt to a medium skillet. Heat mixture over medium-high heat for 5 minutes, stirring continuously, until thick.

Boil linguine. Drain and place in a large serving dish. Add cooked vegetables, sliced mushrooms, and cream mix; toss gently. Sprinkle with Parmesan cheese and pepper; toss again.

Yields 8 servings.

(adapted from Southern Living)

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