Prep: 15 min Cook: 20 min ■ 4 servings
Primavera is an Italian word meaning spring-style and refers to the raw or crisp-cooked vegetables tossed with hot cooked pasta.
Pasta Primavera
8 ounces uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas (from 1-pount bag), rinsed to separate
1 small onion, chopped (1/4 cup)
½ cup butter or margarine
½ cup whipping (heavy) cream
¾ cup grated Parmesan Cheese
½ teaspoon salt
Dash or pepper
1 tablespoon grated Parmesan Cheese
1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflower, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; keep warm.
3. Heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until sauce is slightly thickened. Remove from heat; stir in ¾ cup cheese, salt and pepper. Stir sauce into vegetable mixture.
4. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with 1 tablespoon cheese.
1 serving (about 1 ¾ cups): Calories 500 (calories from Fat 270); Fat 30g (Saturated 11g); Cholesterol 130mg; Sodium 420mg; Carbohydrate 48 g (Dietary Fiber 5g); Protein 15g % Daily Value: Vitamin A 46%; Vitamin C 30%; Calcium 22%; Iron 18% Exchanges: 3 Starch, 1 Vegetable, ½ High-Fat Meat, 2 Fat Carbohydrate Choices: 3
Reference: “COCINA” Betty Crocker
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