Friday, November 7, 2008

Pasta Primavera

8 ounces uncooked fettuccine or linguine
1 tbsp olive or vegetable oil
2 medium carrots, thinly sliced (1 cup) or sometimes when I am in a hurry, I use canned carrots.
1 cup broccoli flowerets
1 cup frozen peas, rinsed to separate
1 small onion chopped
Alfredo sauce (recipe below)
1 tbsp grated Parmesan cheese
*We like to add bite size pieces of cooked chicken to ours but this is optional.

1. cook pasta as directed on package
2. While pasta is cooking, heat oil in skill in 12 inch skillet over medium high heat. Cook broccoli, carrots, peas, and onion in oil 6-8 minutes, stirring frequently, until veggies are tender.
3. Prepare sauce. Stir sauce into veggies. Drain pasta and add to sauce and veggie mixture. Heat through and serve with cheese.

Alfredo Sauce
1/2 cup margarine or butter
1/2 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1/2 tsp salt
Dash of pepper

Heat butter and whipping cream over low heat, stirring constantly until butter is melted. Stir in cheese, salt and pepper.

I am making this for dinner on Sunday. I try and make a special meal once in a while, and this is it. I really like this recipe. It may seem hard at first, but I have made it several times and each time I make it, it gets easier.

1 comment:

Heather said...

That seriously looks so good! Makes me hungry for a midnight snack! :)