Posted by: Spice 10-25-99 12:10 PM
Pasta Primavera
One half cup (1 stick) butter
1 medium onion
1/2 pound mushrooms, sliced
1 large garlic clove, minced
2 (10 oz.) pkgs frozen broccoli cuts, thawed
2 carrots, sliced thin
1 cup whipping cream
1 cup chicken broth
1 tsp. dried or 2 tsp fresh basil
1 cup frozen, thawed tiny peas
5 green onions, sliced thinly
Salt and pepper to taste
1 pound linguine, cooked al dente, thoroughly drained
1 cup grated Romano or Parmesan cheese
Heat wok or large, deep skillet over medium high heat.
Add butter, onion and garlic and sauté until onion is softened, about 2 minutes.
Add carrots and cook another 2 or 3 minutes, until carrots just start to soften.
Add broccoli and mushrooms and stir-fry for 2 minutes.
Increase heat to high and add cream, broth and basil.
Allow mixture to boil until liquid is slightly reduced, about 3 minutes.
Stir in peas and green onions and cook 1 minute more.
Season with salt and pepper to taste.
Add linguine tossing until thoroughly combined and pasta is heated through.
Turn into large serving bowl and add cheese, mixing thoroughly.
Do not add cheese while pasta is still in hot pan it will stick to bottom.
Serve immediately.
Note: For a variation, add 1 pound cooked shelled shrimp at same time you add peas.
You can experiment with most any vegetables, or use chicken instead of shrimp,