| Pasta Primavera
1/2 cup of butter
1 pound clove garlic, minced
1 pound of asparagus, diagonally cut
1 medium zucchini, sliced
2 cups of whipping cream
1 cup of chicken broth
1/2 pound of mushrooms, thinly sliced
1 cup of frozen tiny peas, thawed
1/2 pound of bacon, cooked & chopped
1 pound of angel hair, cooked
1 1/2 cup of Parmesan cheese |
|
Sauté butter and garlic for a few minutes. Mix in asparagus, mushrooms and zucchini. Stir fry for 2 minutes. Add cream and broth, boil about 3 minutes. Stir in peas and bacon. Cook 1 minute longer. Pour over pasta. Add cheese and toss until thoroughly combined. Serves 8. |
