Italian Recipes - Garden-Special Primavera

Ingredients

• 6 ounces fresh wax or green beans, cut into 2-inch pieces

• 1/2 cup bias-sliced carrot

• 6 ounces fresh asparagus, trimmed and cut into 2-inch pieces

• 1 cup broccoli or cauliflower florets

• 12 ounces dried fettuccine, linguine, vermicelli, or spaghetti

• 1 small red and/or yellow sweet pepper, cut into bite-size strips

• 1 small zucchini, halved lengthwise and sliced (I cup)

• 2 tablespoons butter or margarine

• 3/4 small onion, cut into thin wedges

• 2 cloves garlic, minced

• 3/4 cup vegetable broth or chicken broth

• 3/4 cup whipping cream

• 2 tablespoons all-purpose flour

• 1/2 cup finely shredded Parmesan cheese (2 ounces)

• 2 green onions, thinly sliced

• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

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Method:

1. In a covered large saucepan cook beans and carrot in a small amount of boiling salted water for 10 minutes. Add asparagus and broccoli or cauliflower. Return to boiling; reduce heat. Cover and cook about 5 minutes more or until vegetables are crisp-tender. Drain.

2. Meanwhile, in a large saucepan cook pasta according to package directions, adding sweet pepper and zucchini for the last 3 minutes of cooking (vegetables should be crisp-tender). Drain and return mixture to the hot saucepan. Add the bean mixture to the saucepan. Cover and keep warm while preparing sauce.

3. For sauce, in a medium saucepan melt butter over medium heat. Add onion and garlic; cook for 5 to 8 minutes or until tender. Stir in broth. Bring to boiling; reduce heat.

4. In a small bowl stir together whipping cream and flour. Add cream mixture to broth mixture in saucepan. Cook and stir until thickened and bubbly.

5. Stir in Parmesan cheese, the green onions, and basil. Cook and stir for I minute more. Pour sauce over pasta and vegetables. Toss gently to coat.