Saturday, January 18, 2014

Pasta Primavera

Pasta Primavera
This dish is so rich with flavorful vegetables it makes my mouth water just thinking about it!   Even kids and adults who "don't like vegetables," "LIKE" this dish and everyone else LOVES it!  I like to use a variety of vegetables in season whenever I make Primavera...zucchini, bell peppers, egg plant, peas, you get the idea.  

½ cup butter
1 red onion, diced
2 cloves garlic, minced
4 carrots, peeled and thinly sliced into rounds
1 lb. mushrooms, sliced
1 bunch fresh asparagus spears, cut diagonally into 1 inch pieces
1 ½ cup fresh parsley chopped, or 2 tablespoons dried
1 tablespoon dried basil
2 cups water
2 teaspoons chicken or vegetable bouillon granules or 2 cubes crushed
2 tablespoons cornstarch
2 cups Parmesan cheese, divided
1 lb .linguine, cooked according to package directions
Bring a large lot of water to boil on stove top.  Add some salt and oil to the water.  Cook pasta according to package directions as soon as water begins to boil.  While water comes to a boil, melt butter over low heat in a large skillet.  Dice onions, mince garlic, slice carrots, slice mushrooms, cut asparagus and chop parsley while butter melts.  Sauté red onion, carrots, garlic, parsley and basil until soft about 5 minutes.  Add asparagus and mushrooms. Season with salt and fresh ground pepper and sauté until vegetables are crisp tender.  In small bowl mix cornstarch with water and bouillon until smooth. Stir into vegetables and bring to a boil.  Reduce heat and simmer until sauce thickens.  Try not to over cook the vegetables, you want then tender but not soggy.  Season with 1 teaspoon salt and lots of fresh ground pepper.  Add 1 cup Parmesan cheese to the sauce. Stir until nicely blended and adjust seasonings. In large pasta bowl toss pasta with some olive oil and season with salt and pepper.  Garnish with some parsley.  Serve sauce over pasta.   Garnish with extra Parmesan cheese.

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