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Cook'n with Betty Crocker 
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Springtime Vegetable Pasta |
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Serves: 6 Print this Recipe1 cup onions minced 2 cloves garlic minced 1/3 cup butter or margarine 1 pound fresh asparagus cut in 2" pieces 1/2 pound mushrooms fresh, thinly sliced 2 zucchini or summer squash, quartered and thinly sliced 2 carrots thinly sliced 1 cup whipped cream 2/3 cup chicken broth or bouillon 2 teaspoons basil dried basil leaves, crushed 1 cup petite peas thawed 1/4 pound canadian bacon cubed 1/4 cup green onions sliced or shallots Salt and freshly ground pepper 1 pound linquini noodles cooked and drained 1 cup parmesan cheese grated In a large skillet over medium-high heat sauté onion and garlic in butter or margarine for 3 minutes. Add asparagus, mushrooms, zucchini or summer squash and carrots; stir-fry for 3 minutes. Set aside some vegetables for garnish. Over high heat add cream, broth or bouillon and basil; reduce heat to low and simmer, uncovered, to reduce liquid slightly. Add peas, Canadian bacon and green onions or shallots. Sprinkle lightly with salt and pepper. Add pasta and cheese; toss to combine thoroughly. Serve on a large heated platter; garnish with reserved vegetables. Springtime Vegetable Pasta comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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