Pasta Primavera

Ingredients

  • 12 fresh or frozen asparagus spears, cut into 2-inch pieces
  • ¼ cup butter or margarine
  • 1 cup sliced green onions
  • 1/3 cup chopped fresh basil
  • 2 garlic cloves, minced
  • ½ teaspoon pepper
  • ¼ cup chopped fresh Italian parsley
  • + 11 more ingredients
    • 1 ½ cups fresh broccoli flowerets
    • 1 cup whipping cream
    • ½ teaspoon salt
    • 1 ½ cups fresh or frozen snow pea pods, trimmed
    • 1 cup sliced zucchini
    • Freshly grated Parmesan cheese (optional)
    • 1/3 cup pine nuts
    • 12 cherry tomatoes, cut in half
    • 7 ounces spaghetti, cooked
    • 10 large fresh mushrooms, sliced
    • 1 ½ cups freshly grated Parmesan cheese

Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; set aside. Cook broccoli, snow peas, and asparagus in a Dutch oven in boiling water to cover 1 to 2 minutes or until crisp-tender. Drain and plunge into cold water to stop the cooking process. Drain again....

View full recipe at My Recipes

Comments

Variations on Pasta Primavera

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