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 :)

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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

Directions:

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. 

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