Gourmet Pasta Primavera
|Thin asparagus||12 Ounce|
|Yellow crookneck squash||8 Ounce (1 Medium Piece)|
|Garlic||1 Clove (5 gm), peeled and cut in half|
|Thawed frozen peas||1 1⁄2 Cup (24 tbs)|
|Red pepper||1 , cut in small cubes|
|Thinly sliced scallions||1 Cup (16 tbs) (Including Green Tops)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||4 Ounce (1 Cup)|
|Chopped fresh basil/2 teaspoons dried basil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
Bring a large pot of water to the boil for the pasta and vegetables.
Break off and discard the tough bottoms of the asparagus stems.
Slice the stems into 1/2-inch rounds, leaving the tips about 1 inch long.
Cut the yellow squash into 1/2-inch dice.
Salt the water and add the vermicelli and the halved garlic.
Cook at a rapid boil for 3 minutes.
Add the sliced asparagus stems and tips and the yellow squash and cook for an additional 3 minutes until the pasta is al dente and the vegetables are crisp-tender.
Drain in a colander and discard the garlic.
Return the drained pasta and vegetables to the pot and place over low heat.
Add the peas, red pepper and scallions and toss until combined.
Add the cream, Parmesan and basil and, using 2 large forks, toss the pasta until the cheese melts and a creamy sauce is formed.
Grind on a generous amount of black pepper and add salt if desired. (Parmesan can be salty, so you may not want to add any.)