Thursday, July 19, 2012

Pasta Primavera

This was similar to the Paula Deen recipe I had made from her Southern Bible cookbook. But this one uses dill and red bell pepper and has no zucchini, broccoli, cream cheese, or basil. It's a slight difference :)

What you need:
  • 1 large carrot, peeled and diced
  • 1 small onion, peeled and diced
  • 2 stalks celery, chopped
  • 1 large red bell pepper, deseeded and cut into thin strips
  • 1 bunch asparagus, chopped into 2-inch pieces
  • 1/4 lb. sugar snap peas, halved
  • 1/4 cup butter
  • 3/4 lb. fettuccine
  • 1 cup heavy cream
  • 1/4 cup Parmesan
  • 2 tbsp. fresh dill
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Melt butter in a large skillet. Saute carrots, onion, and celery for about 8 to 10 minutes. 
Stir occasionally.

Meanwhile, cook pasta according to package directions. 
Add red pepper, peas, and asparagus to the pasta during the last 4 minutes of cooking. 
Drain and return to pot.

Add sauteed veggies, Parmesan, cream, and dill to pot. Cook over low heat for 2 to 3 minutes. Toss to coat.

Season with salt and pepper, to taste. 

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1 comment :

Jane said...

Ooo I think I'll be making this for dinner sometime this week!