Monday, September 26, 2016
"Meatless Monday" Recipe of the Week - Pasta Primavera
This week's "Meatless Monday" of the Week Pasta Primavera. Enjoy!
1 cup Sugar Snap Peas
1/2 cups Asparagus Tips
1 cup Broccoli Florets
1 cup tiny Peas
1/4 cup plus 1 teaspoon unsalted Butter
1 cup sliced Baby Bella Mushrooms
1 cup sliced Zucchini
1 cup peeled and seeded Roma Tomato chunks
3/4 cup Heavy Cream, warmed
1/3 cup Pine Nuts, toasted
1 pound whole-grain spaghetti or fettuccine, cooked al dente
1/3 cup fresh Basil leaves, torn into small pieces
1/2 cup grated Kraft Reduced Fat Parmesan Cheese
1 - Steam the sugar snap peas, asparagus, broccoli, and peas until crisp-tender. Set aside and chill until ready to assemble the dish.
2 - Melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms and zucchini over medium heat until tender. Set aside.
3 - Melt 1 tablespoon of the butter in a small skillet and sauté the tomatoes over medium heat until their liquid is almost evaporated. Stir in 1/4 cup of the cream into the tomatoes and set aside.
4 - Melt the remaining butter in a small saucepan and sauté the pine nuts over low heat until they are aromatic but not brown. Set aside.
5 - Add the steamed vegetables to the pan containing the mushrooms and zucchini and cook briefly until warmed through. Salt to taste.
6 - Add the rest of the cream to the vegetables and heat until the cream is hot but not boiling.
7 - Add the pasta to the vegetables, then the basil and Parmesan as needed. Gently stir in the tomatoes and cream mixture and sprinkle the pine nuts over the top.
8 - Serve immediately as warm plates and pass around additional Parmesan at the table.
* Serve with fresh baked Multi-Grain or Whole Wheat Bread.
Makes 6 servings.