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
  1. Melt butter in a large skillet. Saute carrots, onion, and celery for about 8 to 10 minutes. 
  2. Stir occasionally.
  3. Meanwhile, cook pasta according to package directions.
  4. Add red pepper, peas, and asparagus to the pasta during the last 4 minutes of cooking. 
  5. Drain and return to pot.
  6. Add sauteed veggies, Parmesan, cream, and dill to pot. Cook over low heat for 2 to 3 minutes. Toss to coat.
  7. Season with salt and pepper, to taste. 

Recipe Source Unknown

1 comment :

Jane said...

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