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

Steps

1. Snap off tough bottoms of asparagus and discard; slice asparagus diagonally into 1- ½ -inch lengths.
2. 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.)
3. In same pot of water, cook broccoli and cauliflower until tender-crisp; with slotted spoon, remove vegetables. Reserve water for cooking pasta.