Pasta Primavera

• 1 bunch broccoli (flowers only)
• 1 bunch asparagus, tips only
• 1 small zucchini, sliced
• 1 summer squash, cubed
• 1 c. cut green beans
• 1/2 c. peas
• 1/2 c. carrots
• 1 lb. vermicelli, cooked al dente
• 1 c. mushrooms, thinly sliced
• 1 bunch chopped scallions
• 2 cloves garlic, minced
• 2 Tbsp. butter
• 1/4 c. chopped parsley
• 2 Tbsp. chopped fresh basil or 1 tsp. dried
• 1/2 tsp. dried red pepper flakes (optional)
• 1/4 c. butter
• 6 Tbsp. chicken broth
• 1 c. heavy cream
• 2/3 c. freshly grated Parmesan cheese
• salt and freshly ground pepper to taste
• toasted pine nuts (optional)

1. Cook
2. the
3. first
4. 6
5. vegetables,
6. eachteparately,
7. in boiling salted water until just tender.
8. Rinse in cold running water
9. until
10. chilled.
11. Drain well.
12. It is very important that the vegetables remain crisp.
13. This may be done well in advance of preparing
14. the
15. pasta,
16. refrigerating
17. thetegetables
18. in plastic bags.
19. Place
20. thetooked vegetables in a bowl.
21. In a medium-sized skillet, saute mushrooms, scallions and garlic in 2 tablespoons
22. butter for 2 to 3 minutes.
23. Add to the bowl of vegetables,
24. alongtith parsley, basil and red pepper flakes. In a
25. large
26. pan
27. or
28. Dutch
29. oven,
30. melt 1/4 cup butter.
31. Add chicken broth, cream, cheese, salt and pepper to taste.
32. Stir with
33. a whisk
34. until smooth, but do not boil.
35. Add vegetables onlyto heat
36. through, then cooked pasta.
37. Check seasonings. Serve immediately,
38. dividing
39. among heated plates with sprinklings of toasted pine nuts on top.
40. Pass extra cheese.

broccoli, only, zucchini, summer, green beans, peas, carrots, vermicelli, mushrooms, scallions, garlic, butter, parsley, fresh basil, red pepper, butter, chicken broth, heavy cream, freshly grated parmesan cheese, salt, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586009 (may not work)