Covershot Pasta Primavera |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Found in an old Cooking Light magazine which was their cover recipe. I love a variety of pasta primavera dishes and this one has a nice twist with the fresh asparagus and green beans. I just loved the dressing flavors with all the garlic and the pinch of nutmeg. I hope you enjoy it too! Ingredients:
1/2 lb fresh asparagus, trimmed & cut into 1 inch pieces |
1/2 lb fresh green beans, trimmed and cut into 1 inch pieces |
2 sweet orange peppers, cored, seeded & cut into 1/4-inch strips |
1 lb thin spaghetti noodles |
3/4 cup half-and-half |
3/4 cup chicken broth (low sodium variety) |
3/4 teaspoon salt (skip if using a broth with higher sodium) |
1/2 teaspoon black pepper |
1/4 teaspoon ground nutmeg |
2 tablespoons olive oil |
5 garlic cloves, minced |
2 cups grape tomatoes, halved |
1/3 cup fresh parmesan cheese, grated |
1/4 cup flat leaf parsley, chopped |
fresh parmesan cheese, grated for topping dishes (optional) |
Directions:
1. Bring a large pot of water to a boil. Add asparagus and green beans and cook 4 minutes. Add peppers and cook 1 more minute.
2. Scoop out veggies with a large slotted spoon and place in a colander then rinse under cold water.
3. Add pasta to the already boiling water and cooking following package directions (about 9 minutes). Drain and return to pot.
4. While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.
5. Heat a large nonstick skillet over medium high heat and add olive oil and garlic and cook 30 seconds. Add cooked veggies and the grape tomatoes, cook and stirring a few times for about 2 minutes. Spoon veggies into pasta pot.
6. Stir grated cheese into half and half mixture. Then add this to the pasta pot and gently stir in parsley until all ingredients are combined. Allow to stand 5 minutes before serving. Dish out servings and top with additional grated Parmesan cheese if desired.
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