In the spring I always like to make Pasta Primavera. It uses easy to add spring vegetables I almost always have on hand. I get my broccoli and peas from the freezer slice some carrots and I am ready to cook.
6 oz. fettuccine or linguine
3 TBSP. butter
2 cups of broccoli flowerets
1 cup bias-sliced carrots
1 medium onion, cut into thin wedges
1 clove garlic, minced
1 cup fresh or frozen peas/ pea pods
1/4 cup dry white wine
1 TSP. dried thyme, crushed
1/4 TSP. pepper
1/4 cup grated Parmesan cheese
Cook pasta. Drain well. Meanwhile, in a large skillet melt 2 TBSP. of the butter. Stir in broccoli, carrots, onion, and garlic. Cook stir over med-high heat about 3 min. or till broccoli is crisp-tender. Stir in peas. Cook 2 min. more. Stir in cooked pasta, remaining butter, wine, thyme, and pepper. Cover and cook 1 min. more. Transfer to a warm serving plate. Sprinkle with Parmesan cheese.
Recipe source: Better Homes and Gardens New Cook Book
*Variation-In my version of this dish above I added a 12 0z. bag of Shrimp. It came cooked, peeled, and deveined, and frozen. I thawed in some warm water, removed the tail, and tossed into the skillet when I tossed in the peas.
Makes 8 servings.
I will join Michael at her site Designs by Gollum for Foodie Friday. Please click on the link and view all the great dishes bloggers are cooking up.