1 medium zucchini, split and sliced 1/8 inch thick
1 c broccoli flowerettes
12 think asparagus spears, cut in 1 inch pieces
1/2 t crushed red pepper flakes
1/2 c frozen tiny peasa
1 T minced garlic 3 basil leaves, finely chopped
4 ripe plum tomatoes, seeded and cut into 1/2 inch cubes
salt and pepper to taste
1 lb spaghetti
whole basil leaves
Broing one gallon of water with 1 T of olive oil to a boil and hold on simmer until sauce is ready. To PREPARE SAUCE, combine heavy cream, chicken broth, sour cream, butter, Parmesan cheese, salt and pepper in a 2 quart saucepan. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.
In a large skillet heat 2 T of olive oil and toast the pie nuts over medium high heat until light brown. Add mushrooms, zucchini, broccoli, asparagus and red pepper and cook 5 to 6 minutes, stirring frequently. Add frozen peas and cook another minute. Season with salt and pepper.
Warm remaining tablespoon of olive oil in a small saucepan over medium heat. Add garlic and basil and cook slowly for 2 minutes; but do not let garlic brown. Add tomatoes, salt and pepper and cook another 3 minutes. Mix with sauteed vegetables.
Cook pasta, drain and return to pot. Add Parmesan cream sauce, and half the sauteed vegetables to pasta. If sauce seems too dry add more chicken broth. Pour into a large bowl and top with remaining vegetables. Garnish with whole basil leaves and serve with additional grated Parmesan cheese.
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