Sunday, July 15, 2007

Week 20 Recipes

Fresh Pasta Primavera

1 cup broccoli, cut in bite-size pieces
1/2 cup asparagus (1-inch pieces)
6-oz uncooked Linguine
1-2 Tbsp olive oil
1 cup onion, chopped
2 tsp garlic, minced
1/2 cup frozen green peas
1/2 -1 cup grape or cherry tomatoes, halved
1/3 cup milk
1 cup heavy cream
2 tsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh basil, chopped
1/4-1/2 cup grated Parmesan cheese

In a medium saucepan, boil water and cook asparagus and broccoli for 3 minutes. Drain and set aside.

Fill saucepan again with water, boil and cook pasta to your liking. Drain, and add to asparagus & broccoli.

In a large skillet, heat olive oil. Add onion & peas and saute for a couple of minutes. Add garlic and tomatoes, and saute for another couple of minutes. In a bowl, whisk milk, cream and cornstarch then add to skillet. On medium heat, cook sauce until it starts to thicken (3-5 minutes). Add salt and pepper to taste. Pour sauce over pasta/veggie mixture and toss to coat. Top with basil and Parmesan cheese and serve. Makes 4-5 servings.

note: For a drier pasta, cut the amount of cream and cornstarch in half. However, if you are planning on leftovers, I would leave the amount of sauce the same. By the second day, the pasta has absorbed all of the yummy sauce.

A kid-friendly version would be to leave out the broccoli & asparagus.


Anonymous said...

Thanks for this recipe, this is definitley our family's favorite meal! and for something extra special, we add grilled Italian Sausages to the mix! Yum!!

Andy said...

Oooh that would be really good!

Anonymous said...

My husband and I enjoyed it but the kids wouldn't eat it. They are finicky was another bowl of cereal for them.

Andy said...

Well, I'm glad at least you two enjoyed it! Sometimes you just never know with kids.