Pasta Primavera
Fresh lightly cooked vegetables in a creamy sauce over pasta.
ingredients
- 1/2 Cup Heavy Cream
- 1 Oz Butter
- 6 OZ grated Parmesan cheese
- 1/2 cup dry white wine or Vodka
- about 3 cups fresh vegetables (Broccoli, Mushrooms, Pea Pods, Red Pepper, Green Pepper, Zucchini, Peas) cut into small pieces, chunks or slices.
- 3/4 Lb Pasta (ziti, bow ies,fettuccine)
- Fresh Basil Leaf for garnish
- Salt & Pepper to taste
directions
- 1
Combine the heavy cream, butter, and salt & pepper in a large skillet. Simmer until butter melts. Add Dry white wine (or Vodka) and keep warm.
- 2
Meanwhile cook pasta according to directions on package until al Dentè. (about 8 minutes) Drain, and keep warm.
- 3
Add your choice of fresh vegetables to the cream sauce, and cook lightly until just fork tender.
- 4
Add grated cheese . Toss lightly .
- 5
Pour vegetable/cream sauce over warm pasta. Adjust seasoning, Garnish with a fresh Basil leaf. Serve immediately.
notes
My dish was inspired by the Bridal Shower luncheon my youngest daughter (Tracy D)threw for my oldest Suzann. Its a fun easy dish for those who wish to eat no meat, but still want a filling meal. Use any types of veggies you like or that are in season.
Source: Laurene

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