Pasta Primavera



2 cups various raw vegetables
4 TBS butter
1 cup cream
Lots of fresh ground black pepper
1 lb pasta
Grated Parmesan cheese

I like using 3 or 4 different vegetables, with a variety of colors: sliced mushrooms, petite peas or snow peas, sliced carrot, sliced asparagus spears, whatever you like. The pasta can be fresh or dried -- linguine, angel hair, but our customary pasta for this is the dried farfalle (bow-tie pasta) -- it holds the sauce well.

Heat the water for cooking the pasta.

In a large skillet, saute the vegetables in the butter until crisply tender. Remove from the pan and set aside. Add the cream and the pepper to the skillet, and reduce over medium to low heat.

Cook and drain the pasta. In a large bowl, combine the pasta, the reduced cream with pepper, and the vegetables. Add some of the Parmesan to thicken the sauce a bit, stir or toss until well combined. Serve with additional Parmesan to be added at the table.

Serves 4.

Posted: Sun - March 20, 2005 at 08:15 PM        

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