Garden Pasta Primavera

Ingredients

  • 6 ounces fresh green beans, cut into 2-inch pieces (2 cups)
  • ½ cup carrots, bias sliced
  • 6 ounces fresh asparagus, trimmed and cut into 2-inches pieces (1½ cups)
  • 1 cup broccoli or cauliflower flowerets
  • 12 oz. dried fettuccine, linguine, vermicelli or spaghetti
  • 1 small red and/or yellow sweet pepper, cut into julienne strips
  • 1 small zucchini or yellow summer squash, halved lengthwise and sliced (1 cup)
  • 1 small Vidalia onion, cut into wedges
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • ¾ cup chicken broth (sodium free)
  • ¾ cup whipping cream (look for highest fat content)
  • 2 tablespoons all-purpose flour
  • ½ c. block Parmesan cheese, then shred it finely
  • 2 ounces prosciutto, cooked ham or chicken (personally, I’d add more)
  • 2 green onions, thinly sliced
  • 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • ½ c. finely shredded Parmesan cheese

Instructions

  1. In a large saucepan, cook the beans and carrots in small amount of boiling water for 5 minutes. Add zucchini, asparagus, broccoli or cauliflower and return to boil.
  2. Reduce heat, cover and cook 5 minutes more or until vegetables are crisp-tender. Drain, saving water to cook spaghetti.
  3. Cook pasta according to package directions.
  4. Meanwhile, prepare the sauce in a medium sauce pan. Cook onion and garlic in hot butter over medium heat for 5 to 8 minutes or until tender but not brown. Stir in chicken broth. Bring to boil and reduce heat.
  5. In a small bowl, stir together whipping cream and flour. Add the cream mixture to saucepan. Cook and stir until thickened and bubbly.
  6. Stir in the ½ cup Parmesan cheese, prosciutto or cooked ham. (NOTE: Heat meat before adding to mixture.) Cook and stir for 1 minute more. Pour sauce over pasta and vegetables; toss gently to coat.
  7. Arrange pasta mixture on a large serving platter.
  8. Sprinkle with additional fresh Parmesan and garnish with basil sprigs if desired.

Notes

COOK’S TIP: Prepare vegetables night before and entertain with ease! This dish makes 6 main-dish servings.