 Classic Pasta Primavera
Makes 8 servings
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Image © Sargento® Foods Inc.
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Classic Pasta Primavera
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Ingredients
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2
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tablespoons butter or margarine
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1
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medium onion, finely chopped
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1
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clove garlic, minced
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3/4
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pound asparagus, cut diagonally into 1-1/2-inch pieces
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1/2
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pound fresh mushrooms, sliced
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1
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medium zucchini, sliced
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1
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carrot, sliced
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1
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cup half-and-half or light cream
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1/2
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cup chicken broth
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1
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tablespoon all-purpose flour
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2
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teaspoons dried basil leaves, crushed
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1
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pound uncooked fettuccine
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1-1/4
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cups (5 ounces) SARGENTO® Artisan Blends™ Shredded Parmesan & Romano Cheese, divided
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1. In large skillet over medium heat, melt butter. Add onion and garlic; cook and stir until onion is tender. Add asparagus, mushrooms, zucchini and carrot; cook, stirring constantly, 2 minutes. Increase heat to high. Combine half-and-half, broth, flour and basil in small bowl; add to skillet. Bring mixture to a boil. Boil, stirring occasionally, until thickened.
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2. Meanwhile, cook fettuccine according to package directions; drain. In serving bowl, place hot fettuccine, sauce and one cup of cheese; toss gently. Top with remaining cheese.
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© Sargento® Foods Inc.
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Printed
from fbnr.com
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