Pasta Primavera
Description
Use your favorite pasta and vegetables or use the suggested ones here to make a favorite vegetarian pasta dish. It's light and healthy for you and so delicious and easy to make.
Ingredients
1 lb. asparagus, ends snapped off and discarded
1 small bunch broccoli, cut in florets
1 small head cauliflower, cut in florets
½ c. light cream or whipping cream
½ c. Ricotta cheese
¼ c. freshly grated Parmesan or Romano cheese
¼ c. olive oil
3 garlic cloves, minced
½ lb. fresh mushrooms, thickly sliced
½ lb. whole wheat pasta of choice2, egg noodles or fettuccine
salt and freshly ground black pepper, to taste
6 - 8 cherry tomatoes
¼ c. freshly chopped parsley
chopped chives, optional
Directions
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Snap off tough bottoms of asparagus and discard; slice asparagus diagonally into 1- ½ -inch lengths.
In large pot of boiling water, cook asparagus for 3 - 4 minutes or until tender-crisp; with slotted spoon, remove asparagus; set aside. (Don't discard water.)
In same pot of water, cook broccoli and cauliflower until tender-crisp; with slotted spoon, remove vegetables. Reserve water for cooking pasta.
In a small bowl, combine cream, Ricotta and Parmesan; set aside.
In a large skillet, heat oil; cook garlic over medium heat for 2 minutes; add mushrooms; cook, stirring occasionally, 5 minutes.
Meanwhile, cook pasta in boiling vegetable cooking water/liquid, adding more water if needed, until pasta is al dente or according to package directions; drain.
To mushrooms in skillet, add asparagus, broccoli and cauliflower; cook 2 minutes or until vegetables are hot and tender.
Lightly toss together pasta, vegetables and cheese mixture. Season with salt and pepper, to taste. Transfer to warm serving platter/bowl. Serve, garnished with cherry tomatoes, parsley and chives.
Makes 2 - 3 main dish servings or 4 - 6 appetizer servings.