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Pasta Primavera

Microwaverina's picture
  Onion 1 , finely chopped
  Margarine/Butter 1 Tablespoon
  Carrot 1 , halved lengthwise and thinly sliced
  Mushrooms 8 Large, sliced
  Garlic 2 Clove (10 gm), minced
  Linguine 12 Ounce
  Cauliflower florets 1 Cup (16 tbs)
  Zucchini 1 Small, halved lengthwise and thinly sliced
  Scallions 5 , thinly sliced on the diagonal
  Asparagus 8 Ounce, cut into 1 inch pieces
  Peas 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced fresh basil 2 Tablespoon

In a 2 1/2-quart casserole, combine the onions and margarine or butter.
Microwave on high for 30 seconds.
Add the carrots, mushrooms, and garlic.
Microwave on high for 3 minutes, or until the carrots are crisp-tender.
Cook the linguine in a large pot of boiling water until just tender, about 10 minutes.
Drain, transfer to a bowl, and keep warm.
Meanwhile, add the cauliflower, zucchini, and scallions to the onion mixture.
Microwave on high for 4 minutes, or until the zucchini is crisp-tender.
Add the asparagus and peas.
Microwave on high for 4 to 5 minutes, or until the asparagus is crisp-tender.
In a 1-quart saucepan, combine the milk, stock, and cornstarch.
Stir over medium heat until thickened.
Sprinkle the vegetables with the Parmesan and basil.
Add the sauce.
Toss well to combine.
Serve over the pasta.

Recipe Summary

Difficulty Level: 
Main Dish

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