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Pasta Primavera

Yield 6 servings


  • 1/3 cup pine nuts
  • 1 1/2 cups fresh broccoli flowerets
  • 1 1/2 cups fresh or frozen snow pea pods, trimmed
  • 12 fresh or frozen asparagus spears, cut into 2-inch pieces
  • 1/4 cup butter or margarine
  • 2 garlic cloves, minced
  • 1 cup whipping cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 cup sliced green onions
  • 1 cup sliced zucchini
  • 10 large fresh mushrooms, sliced
  • 12 cherry tomatoes, cut in half
  • 1/4 cup chopped fresh Italian parsley
  • 1/3 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 7 ounces spaghetti, cooked
  • Freshly grated Parmesan cheese (optional)

How to Make It

  1. Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; set aside.

  2. Cook broccoli, snow peas, and asparagus in a Dutch oven in boiling water to cover 1 to 2 minutes or until crisp-tender. Drain and plunge into cold water to stop the cooking process. Drain again.

  3. Melt butter in a Dutch oven. Add garlic, and saute until tender. Add whipping cream and cheese, whisking until cheese melts.

  4. Add broccoli mixture, green onions, and next 7 ingredients, stirring constantly. Add pasta, and stir until thoroughly heated. Sprinkle with pine nuts, and, if desired, additional Parmesan cheese. Serve immediately.