Pasta Primavera
Author: Dennis Killebrew
Cuisine: Italian
Serves: 4
- 8 Ounces Linguini Cooked According to Package Directions
- 1 Medium Carrot, Peeled and Cut into Matchstick Sized Pieces
- 1 Medium Zucchini Cut into Matchstick Sized Pieces
- 1 Cup of Broccoli Flowerettes
- ½ Medium Yellow Onion, Sliced, then Quarter Each Slice
- 4 Cloves Garlic Minced
- 3 Tablespoons Olive Oil
- Salt and Pepper to Taste
- 2 Tablespoons Butter
- ⅓ Cup Grated Parmesan Cheese
- 2 Tablespoons Finely Chopped Fresh Parsley Leaves (2 Teaspoons Dried)
- Drain the pasta when done, return to pot, add 1 tablespoon oil and toss. Set aside.
- Pour the olive oil into a saute pan large enough to accommodate the vegetables and the pasta; heat over medium high. Add the carrots and onions and saute for 3 minutes; add the rest of the vegetables. Salt and pepper lightly. Saute for 4 -5 minutes, tossing or stirring often.
- Lower the heat to medium. Add the butter; stir to melt. Pour the pasta into the pan and stir/toss to blend. Sprinkle the Parmesan and parsley over all and stir to combine. Allow pasta to re-heat a minute and serve.
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=970
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