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Vegetable Garden Primavera

fast.cook's picture
Ingredients
  Linguine/Spaghetti 8 Ounce
  Yellow summer squash/Zucchini 2 Medium, bias-sliced into 0.5-inch thick pieces
  Broccoli florets 2 Cup (32 tbs)
  Asparagus 1⁄2 Pound, bias-sliced into 0.5-inch thick pieces
  Carrots 2 Medium, bias-sliced into 0.25-inch pieces
  Light cream 1 Cup (16 tbs)
  Dried basil 1 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Prosciutto/Fully cooked ham 2 Ounce, cut into thin strips
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Cook pasta according to package directions.
Meanwhile, cook the yellow summer squash or zucchini, broccoli, asparagus, and carrots in a small amount of boiling salted water for 5 to 8 minutes or till vegetables are crisp tender.
Drain.
In a saucepan combine light cream, basil, and pepper; bring to a gentle boil.
Boil for 8 to 10 minutes or till slightly thickened, stirring occasionally.
Stir in prosciutto or ham.
Toss together linguine or spaghetti, vegetable mixture, cream mixture, and grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Quick

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