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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A friend of mine made this for a potluck. It was great!! I haven't made it yet, but hers tasted yummy!! :) Ingredients:
8 ounces farfalle pasta (bow-tie) |
3 tablespoons butter |
1 lb asparagus, cut into 3/4 pieces |
1 cup carrot, julienned |
1/2 cup frozen baby peas |
3/4 cup half-and-half cream |
1/2 teaspoon salt |
3/4 cup finely shredded parmesan cheese, divided |
1/4 cup fresh basil, chopped |
Directions:
1. Cook pasta according to directions. Drain.
2. In a large deep skillet, melt butter over med-high heat.
3. Add asparagus; cook 2 minutes. Add carrots and peas; cook 3 minutes or until vegetables are crisp-tender.
4. Reduce heat to medium-low. Add half-n-half and salt; cook 1 minutes or until half-n-half is hot (do not boil).
5. Add pasta to skillet; toss.
6. Add 1/2 cup of cheese; toss.
7. Serve pasta sprinkled with remaining cheese and basil.
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