Thursday, 25 April 2013

Garden Fresh Pasta Primavera

Garden Fresh Pasta Primavera

Cooked Penne Pasta (about 4 cups)
1/2 cup Butter
1/2 cup Extra Virgin Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 Carrots, sliced
1 bunch Asparagus, chopped in bite sized pieces
1 cup Fresh Mushrooms, sliced
2 Ripe Tomatoes, diced
1 cup Light Cream (half & half)
1 tsp Italian Seasoning
Salt & Pepper (to taste)
1/2 cup Parmesan Cheese, grated

In a large skillet, melt butter and heat oil together. Sauté onion until soft and add carrots & asparagus  Cook until tender-crisp. Add Mushrooms, tomatoes, garlic & seasoning  Cook for 2 minutes then add cream. Cook until heated through. Add parmesan cheese and salt & pepper as desired. 

Serve hot, this dish is best freshly made.

Perfect for a beautiful spring day!


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