Recipe for Pasta Primavera

This recipe for pasta primavera is a hit with my kids.

They love “butterflies” pasta that I serve it with and don’t even mind the veggies.

The only complaint comes from my husband and it is because there is no meat in this dish.

I hope you and your family enjoy this yummy dish as much as we do!

Ingredients :

• 1 package bowtie pasta (300 g)
• 1 lb fresh asparagus
• 1 cup fresh broccoli florets
• 1 onion, chopped
• 1 red pepper, thinly sliced
• 1 small zucchini, cut in half and sliced
• ½ cup snow peas, cut in pieces
• 1 cup mushrooms, sliced
• 1 carrot, sliced
• 3 cloves garlic, minced
• 2 green onion, chopped
• ½ cup Parmesan cheese, grated
• 1 ½ cup cream
• ¼ cup white dry wine
• 1 tbsp dry chicken stock mix
• 1 tsp oregano
• 1 tsp basil
• salt and pepper to taste
• olive oil for frying

Directions:

1. Cook pasta according to package directions.

2. Cut asparagus into 1 inch pieces. Make sure you snap off though ends first.

3. Steam carrots, asparagus and broccoli until crisp and set aside.

4. Heat oil in a skillet and sauté onion and garlic until tender. Add the remaining uncooked vegetables EXCEPT green onions, and sauté until tender. Do not over cook as they will get too mushy!

5. In a separate pot combine cream, stock, basil, oregano, wine and green onion. Whisk until mixed well. Slowly bring to boil and continue cooking on medium- low heat for 5-7 minutes, stirring often.

6. Mix pasta, vegetables and cream mixture in a large serving bowl. Add Parmesan, salt and pepper and toss to mix.

Serving Suggestions :

We serve it with garlic bread and tossed salad.

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