Pasta Primavera #2
| Yield: | 4 Servings |
| Categories: | Pasta |
| 1/3 | c | Unsalted butter |
| 1 | md | White onion; finely minced |
| 1 | Clove garlic; finely minced | |
| 1 | Carrot; halved lengthwise and sliced thinly on diagonal | |
| 1 | lb | Thin asparagus; trimmed and cut on the diagonal |
| 5 | oz | Broccoli flowerets |
| 1 | md | Zucchini; sliced 1/4 inch thick |
| 1/2 | lb | Mushrooms; stems removed and thinly sliced |
| 1/2 | c | Chicken broth |
| 1 | c | Whipping cream |
| 4 | tb | Fresh chopped basil -or- |
| 1 1/3 | tb | Dried basil |
| 1 | c | Lightly cooked green peas |
| 2/3 | c | Chopped ham |
| 5 | Green onions; chopped | |
| Salt to taste | ||
| Freshly ground pepper to taste | ||
| 1 | lb | Fettuccini |
| Parmesan cheese |
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