Pasta Primavera
- 1 medium zucchini, sliced lengthwise and then into 1/4-inch slices
- 1 yellow squash, sliced like zucchini
- 1 lb. broccoli florets
- 1 c. cauliflowerets
- 4 carrots, sliced in 1/4-inch slices
- 1/2 small red pepper, cubed into small pieces
- 1/2 small green pepper, cubed into small pieces
- 8 Tbsp. extra virgin olive oil
- 2 cloves garlic, peeled and minced
- 3/4 c. heavy cream
- approximately 12 to 14 fresh basil leaves
- 1 lb. farfalle pasta
- 1/2 c. freshly grated Parmesan cheese
- Bring medium pot of salted water to a boil and blanch broccoli for 1 minute. Remove from water and place in ice water to stop cooking; strain and set aside. Repeat procedure with cauliflower and carrots. Carrots should be cooked last and cook for 2 minutes. Cook pasta. Heat 6 tablespoons of oil in large skillet; add small amount of garlic, red and green pepper, zucchini and squash and cook until slightly brown.temove from skillet and set aside. Add remainder of garlic and oil, broccoli, cauliflower and carrots and cook approximately 2 to 3 minutes. Return zucchini mixture to skillet and basil. Stir until mixed. Slowly add cream and cook until cream begins to boil. Remove from heat; place pasta in bowl and mix in vegetables and 3/4 of cheese. Use remaining cheese to garnish servings.
zucchini, yellow squash, broccoli florets, cauliflowerets, carrots, red pepper, green pepper, extra virgin olive oil, garlic, heavy cream, fresh basil leaves, farfalle pasta, freshly grated parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=100089 (may not work)