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Tuesday, May 25, 2010

Pasta Primavera

This is (mostly) based on a recipe that my mom made when we were growing up. It takes advantage of asparagus season, and throws in a few other things as well. The problem with it? A ton of butter and parmesan cheese, most likely of the "shaky" variety. So, I've lightened it up a bit, and added some other ingredients for more flavor.

To start you need:

1/2 lb. asparagus
1 red pepper, diced
1 zucchini, sliced
1 cup broccoli, chopped
1/2 an onion, diced
1 cup frozen peas
3 -4 cloves garlic, minced
1 tsp. basil
1 tsp. oregano
3-4 Tbsp. butter
1/2 cup vegetable broth
4 oz. parmesan, grated
8 oz. pasta (here I used frozen filled pasta, but you can use spaghetti or other dried pastas too.)

These veggies are just a loose guideline. For me, I use an assortment of things, but always try to have the asparagus and broccoli for sure. Chop up your veggies:

Saute them in a large frying pan over medium heat. Add the butter, and vegetable broth when they start to stick to the pan. Add spices too. Add the peas last.

Cook and drain your pasta. Add veggies to pasta, along with cheese!! Mix well, and make sure the cheese gets all over.


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