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Garden-Special Primavera

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Garden-Special Primavera

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  • Yield: 6 main-dish servings
  • Start to Finish 45 mins

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Ingredients

  • 6 ounces fresh wax or green beans, cut into 2-inch pieces (2 cups)
  • 1/2 cup bias-sliced carrot
  • 6 ounces fresh asparagus, trimmed and cut into 2-inch pieces (1-1/2 cups)
  • 1 cup broccoli or califlower flowerets
  • 12 ounces dried fettuccine, linguine, vermicelli or spaghetti
  • 1 small red and/or yellow sweet pepper, cut into julienne strips
  • 1 small zucchini or yellow summer squash, halved lengthwise and sliced (1 cup)
  • 1 small onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 3/4 cup chicken broth
  • 3/4 cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup finely shredded Parmesan cheese
  • 2 ounces prosciutto or cooked ham, cut into thin strips (1/3 cup)
  • 2 green onions, thinly sliced (1/4 cup)
  • 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • Finely shredded Parmesan cheese (optional)
  • Sprigs of fresh basil (optional)

Directions

  1. In a large saucepan, cook beans and carrots in a small amount of boiling salted water for 10 minutes. Add asparagus and broccoli or cauliflower. Return to boiling; reduce heat. Cover and cook 5 minutes more or till vegetables are crisp-tender. Drain.
  2. Meanwhile, in a large saucepan cook pasta according to package directions. Add sweet pepper and zucchini or yellow summer squash to pasta in boiling water for the last 3 minutes of cooking. Vegetables should be crisp-tender. Drain and return mixture to the saucepan. Add the bean mixture to the saucepan and keep warm while preparing sauce
  3. For sauce: In a medium saucepan, cook onion and garlic in hot butter over medium heat for 5 to 8 minutes or till tender, but not brown. Stir in chicken broth. Bring to boiling; reduce heat.
  4. In a small bowl, stir together whipping cream and flour. Add cream mixture to saucepan. Cook and stir till thickened and bubbly. Stir in the 1/2 cup Parmesan cheese, prosciutto or cooked ham, green onions and snipped basil. Cook and stir for 1 minute more. Pour sauce over pasta and vegetables. Toss gently to coat.
  5. Arrange pasta mixture on a large serving platter. Sprinkle with additional Parmesan and garnish with basil sprigs, if you like. Makes 6 main-dish servings.

Nutrition Facts

(Garden-Special Primavera)

cal. (kcal) 457, pro. (g) 16, chol. (mg) 67, fiber (g) 4, carb. (g) 53, Fat, total (g) 20, sodium (mg) 549

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