Serves: 6
Total Calories: 670
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.
This Springtime Vegetable Pasta recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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