PASTA PRIMAVERA
1 cup whipping cream
1/2 lb fresh snow pods, trimmed
1/4 lb small fresh mushrooms, sliced
1 sweet red pepper, cut into julienne strips
1 small yellow squash, thinly sliced
1 cup small broccoli flowerets
3 tbsp butter, melted
1 tbsp vegetable oil
1/3 cup freshly grated Parmesan cheese
freshly ground pepper to taste
1 (16 oz) package linguine
Heat whipping cream in a small saucepan over low heat just until warm. Set aside.
In a large skillet, saute vegetables in butter and oil until almost crisp-tender.
Add cream; cook over medium heat, stirring constantly for 5 minutes or until slightly thickened.
Cook linguine according to package directions; drain well and add a small amount of butter to keep from sticking; place on a large serving platter.
Top with vegetable mixture, and sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.
Servings: 4 to 6
1 cup whipping cream
1/2 lb fresh snow pods, trimmed
1/4 lb small fresh mushrooms, sliced
1 sweet red pepper, cut into julienne strips
1 small yellow squash, thinly sliced
1 cup small broccoli flowerets
3 tbsp butter, melted
1 tbsp vegetable oil
1/3 cup freshly grated Parmesan cheese
freshly ground pepper to taste
1 (16 oz) package linguine
Heat whipping cream in a small saucepan over low heat just until warm. Set aside.
In a large skillet, saute vegetables in butter and oil until almost crisp-tender.
Add cream; cook over medium heat, stirring constantly for 5 minutes or until slightly thickened.
Cook linguine according to package directions; drain well and add a small amount of butter to keep from sticking; place on a large serving platter.
Top with vegetable mixture, and sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.
Servings: 4 to 6
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