Friday, March 15, 2013

Pasta Primavera

8 ounces uncooked fettuccine or linguine
1 tbs olive or vegtable oil
1 cup broccoli flowerets
1 cup cauliflowers
2 medium carrots thinly sliced (1 cup)
1 cup frozen green peas (from 1 pd bag) rinsed to seperate
1 small onion chopped (1/4 cup)
1/2 cup butter or margarine
1/2 cup whipping (heavy)cream
3/4 cup grated parmesan cheese
1/2 tsp salt
dash of pepper
1tbls grated parmesan cheese

1. Cook fettuccine as directed on pkg

2. While fettuccine is cooking, heat oil in 12 inch skillet over medium high heat cook brocoli cauliflower carrots past and onion in oil 6 to 8 minutes stirring frequently until vegetables are crisp tender. Remove from heat keep warm.

3. Heat butter and whipping cream in 10 inch skillet over medium heat stirring frequently until butter is melted and mixture  starts to bubble reduce heat to low simmer 6 minutes stirring frequently until sauce is slightly thickened remove from heat stir in 3/4 cup cheese salt and pepper stir sauce into vegetable mixture

4. Drain fettuccine stir fettuccine into sauce mixture; heat through. Sprinkle with 1 tbs cheese

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