Monday, May 3, 2010

Pasta Primavera

I think we have done a pasta with the same name, but different ingredients(may have been in a tomato sauce) Primavera means spring in Italian, and this dish will no doubt drum up feelings of spring, with all its bright colors.
Fresh, vegetables are always welcome, but truly as far as the greens are concerned, frozen work just as well, and in my unprofessional but "well read" opinion, are just as nutritious. Nutrients are locked in pretty quickly with frozen vegetables because they are frozen so quickly, vs fresh that are picked before completely ripe and sometimes transported thousands of miles, all along losing valuable nutrition. Other then cherry tomatoes, and garlic, my vegetables are all frozen.

1/2 lb asparagus .99
1/2 lb green beans.55
1 orange pepper cored and seeded and cut into 1/2 inch strips $1.30
1 red pepper cored as well $1.30
1 lb spaghetti .99
3/4 cup half and half .30
3/4 cup chicken broth .10
3/4 salt
1/4 pepper
2 tablespoon olive oil
garlic cloves minced
2 cups grape tomatos halved
1/4 grated parm cheese

cook pasta according to instruction
while pasta cooking, place half and half, chicken broth, salt and pepper in small saucepan, bring to simmer over medium heat
heat medium nonsticks nonstick skillet over medium high heat. Add olive oil and garlic and cook 30 seconds, add beans, asparagus and peppers, saute for 10 minutes on low, add tomatoes, saute another 2 or three minutes.
drain pasta and pour into serving bowl
add grated cheese to 1/2 1/2 mixture, stir
pour sauce over pasta, add vegetables and toss altogether
mix in parsley and shaved parm cheese(optional)

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