Pasta Primavera

• 1/2 lb asparagus, trimmed and cut into 1" pieces
• 1/2 lb green beans, trimmed, cut into 1" pieces
• 2 sweet orange bell peppers, cored, seeded, cut into
• 1/4" strips
• 1 lb spaghetti
• 3/4 C half and half
• 3/4 C chicken broth
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground nutmeg
• 2 tbsp. olive oil
• 5 cloves garlic, finely chopped
• 2 cups grape tomatoes
• 1/3 C locatelli cheese
• 1/4 C Italian parsley, chopped

1. 1. Bring large pot of salted water to boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Strain veggies and rinse with cold water.
2. 2. Add pasta to boiling water and cook according to directions. Drain, return to pot.
3. 3. While pasta is cooking place 1/2 and 1/2, broth, salt and pepper and nutmeg into small sauce pan. Bring to simmer over medium heat.
4. 4. Heat large nonstick skillet over medium high heat. Add olive oil and garlic, cook 30 seconds. add cooked veggies and tomatoes. Cook, stirring a few times, for about 2 minutes. Add pasta to veggies. Stir locatelli into liquid mixture, stirring to mix. Add liquid to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave parmesan on top if desired.
5. 425 calories per serving

green beans, sweet orange bell peppers, chicken broth, salt, pepper, ground nutmeg, olive oil, garlic, grape tomatoes, locatelli cheese, italian parsley

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-52635531 (may not work)